1 8 oz can reduced fat quick crescent dinner rolls
3 T cornmeal
1 4 oz can chopped green chilies…drained
¾ C low fat shredded cheddar cheese
¾ C low fat shredded Monterey jack cheese
1-2 tsp Mango Meltdown™
salsa to dip
Preheat oven to 350°. Separate dough into 4 rectangles. Coat both sides of each rectangle with cornmeal. Place in 13 x 9 inch pan sprayed with no stick spray. Press dough over bottom and ½ inch up the sides of the pan to form a crust. Seal perforations. Sprinkle with any remaining cornmeal. Drizzle Mango Meltdown™ over crust. Sprinkle chilies and cheese over crust. Bake for 22 to 28 minutes or until the crust is golden brown. Cool 5 minutes. Cut into triangles or squares. Serve warm with salsa.
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