Ingredients
1 can (8 oz) Pillsbury(R) refrigerated crescent dinner rolls
1/4 cup nacho cheese dip
1/3 cup finely chopped red bell pepper (1/3 medium)
1/3 cup chopped green onions (5 medium)
Method
Sources
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dataset
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Citrusy Mexican oregano — different species from Mediterranean
Thin Mexican sour cream — drizzle on tacos, enchiladas, soups
Yucatecan green habanero sauce — smoky, fruity, intensely hot
700+ recipes from Mexico's 32 states — definitive overview
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Citrusy Mexican oregano — different species from Mediterranean
Thin Mexican sour cream — drizzle on tacos, enchiladas, soups
Yucatecan green habanero sauce — smoky, fruity, intensely hot
700+ recipes from Mexico's 32 states — definitive overview
You're reading one of recipes available free. Full library with Gastronome.
Heat oven to 350°F. Unroll dough and separate into 4 rectangles; firmly press perforations to seal. 2. Spread cheese dip over each rectangle to within 1/4 inch of edges. Sprinkle with bell pepper and onions. 3. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on ungreased cookie sheet. 4. Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm. High Altitude (3500-6500 ft) No change.