2 (8-oz.) cans crescent rolls
16 oz. can refried beans
1 cup sour cream
2 Tbsp. taco seasoning mix
1 1/2 cups shredded sharp Cheddar cheese
1/4 cup sliced green onions
1 C chopped, seeded tomatoes
1/2 cup sliced ripe olives
1/2 cup chopped green bell pepper
Unroll dough into 4 long rectangles. Place crosswise in ungreased 10 x 15" jelly roll pan. Press over bottom and 1" up sides of pan to form crust. Firmly press perforations to seal. Bake at 375 degrees for 12 minutes, until golden brown. Cool completely. Spread refried beans over crust. In a small bowl, combine sour cream and taco seasoning mix; stir well and spread over bean layer. Sprinkle cheese, onion, tomatoes and olives (and green pepper, if using) evenly over sour cream. Cover and refrigerate at least 1 hour to blend flavors before cutting into squares.
- contributed by Maria J. Tucson, AZ
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