Mexican Snack Squares

Think of these pillowy, cheesy squares as a Tex-Mex take on a traditional pizza – with refried beans, sour cream and green bell peppers topped with a pile of shredded cheddar cheese.


Ingredients

  • 2 cans (8 oz. each) Pillsbury™ Original Crescent Dinner Rolls
  • 1⁄2 cup sliced green onions (8 medium)
  • 1 cup chopped seeded tomatoes
  • 1 can (16 oz.) Old El Paso® Traditional Refried Beans
  • 1 cup sour cream
  • 2 tablespoons Old El Paso® Original Taco Seasoning Mix (from 1 oz. package)
  • 1 1⁄2 cups shredded cheddar cheese
  • 1⁄2 cup chopped green bell pepper
  • 1⁄2 cup sliced ripe olives

Directions

  • Heat oven to 375°F.
  • If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. Place crosswise in ungreased 15x10x1-inch pan; press in bottom and 1 inch up sides to form crust. Firmly press perforations to seal. If using dough sheets: Unroll both cans of dough. Place crosswise in ungreased 15x10x1-inch pan; press in bottom and 1 inch up sides to form crust.
  • Bake 14 to 19 minutes or until golden brown. Cool completely.
  • Spread beans over crust. In small bowl, mix sour cream and taco seasoning mix. Spread sour cream mixture over beans. Sprinkle remaining ingredients evenly over sour cream mixture. Cover; refrigerate 1 hour.
  • To serve, cut into 8 rows by 6 rows. Serve with salsa, if desired.