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Cheesy Crescent Nachos Recipe

   
 

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     Cheesy Crescent Nachos

Category   Appetizers
Sub Category   None

Ingredients
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recip
3 tablespoons cornmeal
1 can (4.5 oz) Old El Paso® chopped green chiles, drained
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded mozzarella or Monterey Jack cheese (4 oz)
Old El Paso® Thick 'n Chunky salsa or taco sauce, if desired
 

Instructions
Heat oven to 350°F. If using crescent rolls- Separate dough into 4 rectangles. If using dough sheet- Cut sheet into 4 rectangles. Coat both sides of each rectangle with cornmeal. Place in ungreased 13x9-inch pan; press over bottom and 1/2 inch up sides to form crust. Press edges and perforations to seal. Sprinkle with any remaining cornmeal. Top evenly with chiles, Cheddar and mozzarella cheese.
Bake at 350°F. for 24 to 28 minutes or until crust is golden brown. Cool 5 minutes. Cut into triangles or squares. Serve warm with salsa.


Originally Submitted
5/5/2013





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