Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Yogurt | 170g plain Greek | 100 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup red chile pepper, chopped
- 1/2 cup pitted black olives, chopped
- 2 tablespoons corn meal
- 2 packages refrigerated crescent rolls
- 9 ounces bean dip
- 1 cup Monterey Jack cheese, shredded
- salsa and sour cream
Directions
Preheat oven to 375F degrees.
Combine green/red peppers and olives with cheese.
Lightly sprinkle cornmeal onto surface of 18x12" cutting board.
Unroll crescent roll dough into eight rectangles, firmly press perforations to seal.
Spread bean dip evenly to edges of each rectangle.
Top each with with 2 tablespoons of cheese and vegetable mixture.
Starting with shortest side, roll up; pinch edges to seal.
Cut each roll into four 1" slices.
Place sliced, cut side down, on a baking sheet or baking stone.
Bake 24-26 minutes until golden brown. Serve warm with salsa and sour cream, if desired.