This was a genius moment with some leftovers in the fridge. So tasty!
1 8-0z can crescent rolls
1 cup black bean corn salsa
1 cup rotel dip (cold)
Preheat oven to temperature on crescent roll package. Separate rolls into 4 portions. Seal perforations. Spoon 1/4 cup cold rotel dip into center. Make a depression in Rotel dip. Add 1/4 cup black bean, corn salsa to rotel. Pull 4 corners of dough to center of mixture and seal. Brush tops with melted butter. Bake on an ungreased cookie sheet following cook time directions on crescent roll package. Makes 4 puffs. Serves 4.
K. Elliott
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