Southwestern Snack Squares

Source: The Pampered Chef

2 tablespoons cornmeal
2 (235g) packages refrigerated crescent rolls
1 (14 ounce/398 ml) can refried black beans or refried beans
2 teaspoons chili powder
6 ounces old Cheddar cheese, shredded (1 1/2 cups/375 ml)
2 plum tomatoes, chopped
2 green onions with tops, sliced
1/2 cup pitted ripe olives, chopped
1 cup salsa (optional)

Heat oven to 350 degrees F. Sprinkle Stoneware Bar Pan with cornmeal.

Unroll crescent rolls into 4 rectangles; lay across Pan with longest sides of dough across shortest sides of Pam. Using Dough and Pizza Roller, roll dough to seal perforations and press up sides of Pan to form crust. Bake 18 to 20 minutes or until golden brown. Cool completely.

In Small Batter Bowl, combine refried beans and chili powder; spread over crust. Spread cheese over bean mixture using Deluxe Cheese Grater. Dice tomatoes and slice green onions. Chop olives. Sprinkle vegetables over cheese. Cut with Pizza Cutter; serve using Mini-Serving Spatula. Top each serving with salsa, if desired.

Yields 24 servings.

Per serving: 120 calories; 4g protein; 7 g fat; 12g carbohydrate; 295 mg sodium

Pampered Chef