Cheesy Crescent Nachos

Prep Time: 10 min
Total Time: 35 min
Servings: 24

It will take you 10 minutes to create these ooey-gooey nachos loaded with zippy flavour. Just try to resist the temptation!

Ingredients

  • 1/4 cup (50 mL) cornmeal
  • 1 can (8 count) Pillsbury™ refrigerated Original Crescents
  • 1/2 cup (125 mL) chopped green peppers
  • 2 tbsp (25 mL) finely chopped hot peppers (optional)
  • 1 cup (250 mL) shredded old Cheddar cheese
  • 1 cup (250 mL) shredded mozzarella cheese
  • 1/2 tsp (2 mL) chili powder
  • 1/3 cup (75 mL) Old El Paso™ Taco Sauce

Method

  1. Heat oven to 350°F (180°C).
  2. Sprinkle 2 tbsp (25 mL) cornmeal over bottom of 9x13-inch (23x33 cm) rectangular baking pan.
  3. Separate dough into 4 rectangles. Place dough in pan; press over bottom and 1/2-inch (1 cm) up sides to form crust.
  4. Sprinkle with remaining cornmeal, chopped green pepper, hot peppers (if using), Cheddar cheese, mozzarella cheese, chili powder and drizzle with taco sauce.
  5. Bake for 25 to 28 minutes or until crust is golden brown. Cool for 5 minutes; cut into 24 rectangles.

Expert Tips

  • Make ahead up to two hours before baking.