Get out the refrigerated crescent dinner rolls to make these tasty pizza-style appetizers topped with salsa, cheese and fresh tomatoes.
What You Need
Original recipe yields 16 servings
1 can (8 oz.) refrigerated crescent dinner rolls
1 tub (8 oz.) PHILADELPHIA Spicy Jalapeño Cream Cheese Spread
1/4 cup TACO BELL® Thick & Chunky Mild Salsa
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/2 cup chopped seeded tomato es
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Let's Make It
Heat oven to 375°F.
Separate dough into 8 triangles; place in 12-inch pizza pan sprayed with cooking spray, with short ends of triangles at edge of pan. Firmly press seams together to seal and form crust. Bake 9 to 11 min. or until golden brown; cool.
Spread crust with cream cheese spread; top with remaining ingredients. Refrigerate.
Cut into thin wedges or squares.
Top with 1/4 cup chopped fresh cilantro or sliced green onions.
How to Seed Tomatoes
To seed a tomato, cut tomato crosswise in half. Then, gently squeeze each half to remove the seeds and juice.
How to Chop Tomatoes
Slice tomato into wedges. Cut each wedge into small pieces.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.