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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 10 |
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A yummy appetizer, serve with Salsa and Sour Cream... : ) Ingredients:
1 cup red peppers or 1 cup green pepper, chopped |
1/2 cup pitted black olives, chopped |
2 tablespoons cornmeal |
2 (4 ounce) packages refrigerated crescent dinner rolls |
9 ounces bean dip |
1 cup monterey jack cheese, shredded |
Directions:
1. Preheat oven to 375F degrees.
2. Combine green/red peppers and olives with cheese.
3. Lightly sprinkle cornmeal onto surface of 18x12 cutting board.
4. Unroll crescent roll dough into eight rectangles, firmly press perforations to seal.
5. Spread bean dip evenly to edges of each rectangle.
6. Top each with with 2 tablespoons of cheese and vegetable mixture.
7. Starting with shortest side, roll up; pinch edges to seal.
8. Cut each roll into four 1 slices.
9. Place sliced, cut side down, on a baking sheet or baking stone.
10. Bake 24-26 minutes until golden brown.
11. Serve warm with salsa and sour cream, if desired.
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