Mexican Snack Squares

Mexican Snack Squares 2 (8 oz.) cans crescent dinner rolls 16 oz. can refried beans 1 cup sour cream 2 Tbs. taco seasoning mix 6 oz. shredded cheddar cheese 1/2 cup green onions, chopped 1/2 cup green bell pepper, chopped 1 cup tomatoes, chopped and seeded 1/2 cup sliced ripe olives Salsa, optional Heat oven to 375. Unroll dough into 4 long rectangles. Place crosswise in ungreased 15x10 pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Bake 14 to 19 minutes or until golden brown. Cool completely. Spread beans over crust to within 1/2 inch of edges. In a small bowl, combine sour cream and taco seasoning; mix well. Spread sour cream mix over beans. Sprinkle with cheese, onions, peppers, tomatoes and olives over sour cream. Cover and refrigerate 1 hour. Cut into squares. Serve with salsa if desired. 30 appetizers. Notes: I used 1-1/2 cans of beans and 1-1/2 cups sour cream with entire pkg. of taco seasoning mix for a heartier appetizer.