1 (16 oz.) jar salsa
1 (16 oz.) can refried beans
1 (8 oz.) can Pillsbury refrigerated crescent dinner rolls
3 tbsp. cornmeal
1-1/2 cups shredded cheese
1 cup shredded lettuce
1 tomato, chopped
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| CHEESY CRESCENT TOSTADO PIE | ||
| Yields 4 | ||
| 1 lb. ground beef 1 (16 oz.) jar salsa 1 (16 oz.) can refried beans 1 (8 oz.) can Pillsbury refrigerated crescent dinner rolls 3 tbsp. cornmeal 1-1/2 cups shredded cheese 1 cup shredded lettuce 1 tomato, chopped |
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| Heat oven to 375. In large skillet, brown ground beef over medium-high heat until thoroughly cooked; drain. Stir in 1 cup salsa and refried beans. Keep warm. Separate crescent dough into 8 triangles. Place triangles in ungreased 9 or 10-in. pie pan; press over bottom and up sides to form crust. Sprinkle with cormeal. Spoon hot meat mixture into crust. Sprinkle with 1 cup cheese. Bake at 375 for 15-25 minutes until crust is golden brown. Top with lettuce, tomato, remaining cheese and salsa. | ||