Southwestern Snack Squares Recipe
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Southwestern Snack Squares
2 T. cornmeal
2 pkg. refrigerated crescent rolls
1 can (14 oz.) refried black beans or refried beans
2 tsp. chili powder
6 oz. old Cheddar cheese, shredded (1 1/2 cups)
2 plum tomatoes, chopped
2 green onions with tops, sliced
1/2 C. pitted ripe olives, chopped
1 C. salsa (optional)
Preheat oven to 350°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 pizza roller, roll dough to seal
perforations and press up sides of pan to form crust. Bake 18-20 minutes or
until golden brown. Cool completely.
In a bowl, combine refried beans and chili powder; spread over crust. Spread
cheese over bean mixture. Dice tomatoes and slice green onions. Chop olives.
Sprinkle vegetables over cheese. Cut with a pizza cutter; serve. Top each
serving with salsa, if desired.
Yields 24 servings.
Per serving: 120 calories; 4g protein; 7 g fat; 12g carbohydrate; 295 mg sodium
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