To make the crust, spread crescent rolls in a 10×15 pan, sealing all seams.
Bake until golden.
Let Cool.
Mix cream cheese, sour cream, and taco seasoning with a mixer until creamy.
Top with tomato, olives, green onions and cheddar.
Refrigerate to blend flavors.
Cut into appetizer size pieces.
Ingredients:
2 cans refrigerated crescent dinner rolls
8 ounces cream cheese, softened
8 ounces sour cream
1 packet taco seasoning
1 tomatoes, chopped,seeded,and drained
1 (2 1/4 ounce) cans sliced black olives
chopped green onions (optional)
8 ounces shredded cheddar cheese ( or more if needed)
Steps/Methods:
To make the crust, spread crescent rolls in a 10×15 pan, sealing all seams.
Bake until golden.
Let Cool.
Mix cream cheese, sour cream, and taco seasoning with a mixer until creamy.
Top with tomato, olives, green onions and cheddar.
Refrigerate to blend flavors.
Cut into appetizer size pieces.
