Ingredients
2
cans (8 oz) refrigerated Pillsbury™ Original Crescent Rounds (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1
egg
2
tablespoons sour cream
1/4
teaspoon salt
1/8
teaspoon black pepper
1/4
teaspoon chili powder
1/4
teaspoon red pepper sauce
1/2
cup shredded sharp Cheddar cheese (2 oz)
1/3
cup canned black beans, drained, rinsed
1/4
cup salsa
Preparation
Heat oven to 375°F. If using crescent rounds, remove from package, separate into 16 rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut each roll into 8 rounds; carefully separate rounds. Place rounds on ungreased large cookie sheet. Press down center and pinch edge of each round to make indentation (about 3/4 inch deep and 2 inches in diameter).
In small bowl, beat egg, sour cream, salt, pepper, chili powder, pepper sauce and 1/4 cup of the cheese with fork or wire whisk until well blended.
Place 1 teaspoon of the beans in each crescent bowl. Spoon 1 teaspoon egg mixture into each bowl (do not fill to top). Sprinkle each with about 1 teaspoon of the remaining cheese.
Bake 14 to 18 minutes or until bowls are golden brown and filling is set. Top each with 1/2 teaspoon of the salsa.
