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Ingredients
- 2 (8 ounce.) cans crescent rolls
- 16 ounce. can refried beans
- 1 c. lowfat sour cream
- 2 tbsp. taco seasoning mix (from 1 1/4 ounce. pkg.)
- 6 ounce. (1 1/2 c.) shredded Cheddar cheese
- 1/2 c. minced green onions
- 1/2 c. minced green pepper
- 1 c. minced tomatoes
- 1/2 c. sliced black olives
- Salsa sauce, if you like
Directions
- Unroll dough into 4 long rectangles. Place crosswise in ungreased 15x10x1 inch pan; press over bottom and 1 inch up sides to create crust. Press perforations to seal. Bake at 375 degrees for 15-18 min. Cold completely.
- Spread beans over crust to within 1/2 inch of edges.
- In small bowl, combine lowfat sour cream and taco mix; mix well. Spread over beans. Sprinkle cheese, onions, green peppers, tomatoes and black olives proportionately over lowfat sour cream mix. Cover. Chill 1 hour. Cut in squares. Serve with salsa sauce. 30 appetizers.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1933g | |
| Calories 3724 | |
| Calories from Fat 2052 | 55% |
| Total Fat 230.43g | 288% |
| Saturated Fat 81.26g | 325% |
| Trans Fat 2.74g | |
| Cholesterol 298mg | 99% |
| Sodium 9448mg | 394% |
| Potassium 3313mg | 95% |
| Total Carbs 321.73g | 86% |
| Dietary Fiber 39.2g | 131% |
| Sugars 55.64g | 37% |
| Protein 107.11g | 171% |
