Shelly's Recipe

MEXICAN CRESCENTS

Category: Hot

1 (10 oz) pkg pie crust mix
1/2 cup shredded cheddar cheese
5-6 tbsp cold water
Chili powder
1 (10 1/2 oz) can bean dip
1/3 cup finely chopped green pepper and onion
1 cup sour cream
2 tbsp taco sauce

Preheat oven to 425. For pastry, stir cheese into pie crust mix. Stir in water, 1 tbsp at a time, until dough holds together. Roll out on lightly floured surface to 1/16 inch thickness. Using a 3 inch cookie cutter, cut into 33-36 circles. Place on foil-lined cookie sheets.

Combine bean dip, pepper and onion. Spoon about 1 tsp filling onto each pastry circle. Fold in half; press edges together with a fork to seal. Sprinkle with chili powder. Bake 10-12 minutes or until lightly browned. Cool 1 hour. (Can be frozen at this point. To serve, preheat oven to 375. Place foil-wrapped crescents on cookie sheet.) Bake 12-15 minutes or until heated through. Combine sour cream and taco sauce; serve with crescents.