Katey's Kitchen

2 (8 oz) cans refrigerated crescent rolls

16 oz can refried beans

1 c sour cream

2 Tbl taco seasoning mix

8 oz shredded cheddar cheese

1/2 c chopped green onions

1/2 c chopped green peppers

1 c chopped tomatoes

1/2 c sliced ripe olives (optional)

Salsa (optional)

~Heat oven to 375

~Unroll dough into 4 long rectangles, place crosswise in ungreased 15 x 10 x 1 baking pan.  Press over bottom and 1″ up sides to form crust.  Firmly press perforations to seal

~Bake for 14 – 19 minutes or until golden brown

~Cool completely

~Spread beans over crust

~In small bowl combine sour cream and taco seasoning mix; mix well.

~Spread mixture over beans

~Sprinkle cheese, onions, pepper, tomatoes and olives evenly over sour cream. Cover

~Refrigerate 1 hour

~Cut into squares and serve with salsa