Nacho Crescent Cups

Nacho Crescent Cups

1 can (8 oz) refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations refrigerated seamless dough sheet

1/2 cup bean dip (from 9-oz can)

1/4 cup chopped green chiles (from 4.5-oz can)

1/4 cup finely chopped red bell pepper (1/4 medium)

1/2 cup finely shredded Colby-Monterey Jack cheese blend (2 oz)

Guacamole, if desired

Sliced ripe olives, if desired

•  Heat oven to 350°F.
•  If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
•  Cut each into 6 squares. Gently press squares into 24 ungreased miniature muffin cups (dough will not completely cover inside of cup; do not press too much).
•  Spoon about 1 teaspoon bean dip into each cup. Top each with 1/2 teaspoon chiles, 1/2 teaspoon bell pepper and about 1 teaspoon cheese.
•  Bake 15 to 20 minutes or until edges are deep golden brown. Cool in pan on cooling rack 5 minutes; remove from muffin cups. Garnish each with guacamole and olives.