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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Mexican Snack Squares Recipe

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This recipe for Mexican Snack Squares is from Hannah's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (8 ounce) cans Reduced Fat Refrigerated Crescent Rolls
1 (16 ounce) can Refried Beans
1 cup Light or No Fat Sour Cream
2 tbsp Taco Seasoning Mix
1½ cups Reduced Fat Shredded Cheddar Cheese
½ cup Green Onions, sliced
½ cup Green Bell Pepper, chopped
1 cup Tomatoes, chopped and seeded
½ cup Ripe Olives, Sliced
Directions:
Directions:
Heat oven to 375º Separate Crescent Dough into 4 long rectangles. Place crosswise in ungreased 15x10x1 inch baking pan. Press over bottom and 1 inch up sides to form crust. Firmly press perforations to seal. Bake for 14-19 minutes or until golden brown. Cool completely. Spread Beans over crust to within ½ inch of edges. In small bowl, combine Sour Cream and Taco Seasoning. Mix well. Spread Sour Cream mixture over beans. Sprinkle Cheese, Onions, Bell Pepper, Tomatoes, and Olives evenly over Sour Cream mixture. Cover and refrigerate for 1 hour. Cut into squares. Serve with Salsa, if desired.

 

 

 

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