Cheesy Crescent Nachos

Prep: 15 min | Cook: 30 min | Yield: 24 servings

Ingredients

• 1 (8 ounce) can Pillsbury® Refrigerated Crescent Dinner Rolls
• 3 tablespoons cornmeal
• 1 (4.5 ounce) can Old El Paso® Chopped Green Chiles, drained
• 4 ounces (1 cup) shredded Cheddar cheese
• 4 ounces (1 cup) shredded Mozzarella or Monterey Jack cheese
• Old El Paso® Thick 'n Chunky Salsa or taco sauce, if desired

Instructions

1. Heat oven to 350 degrees F.
2. Separate dough into 4 rectangles. Coat both sides of each rectangle with cornmeal.
3. Place in ungreased 13 x 9 inch pan; press over bottom and 1/2 inch up sides to form crust. Press edges and perforations to seal.
4. Sprinkle crust with any remaining cornmeal. Top evenly with chiles, Cheddar and Mozzarella cheese.
5. Bake at 350 degrees F for 24 to 28 minutes or until crust is golden brown.
6. Cool for 5 minutes.
7. Cut into triangles or squares.
8. Serve warm with salsa.

Attribution

Recipe and photo used with permission from: American Dairy Association
Created by Gregg Peroutka, Mankato, MN, 1984 Pillsbury Bake-Off® Contest.