3 tbsp. cornmeal
2 (8 oz.) cans refrigerator dinner rolls (Crescent)
4 eggs
1/2 cup dairy sour cream
1 1/2 cups shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
1 cup finely chopped, cooked chicken
1 (4 oz.) can chopped green chilies
1/3 cup finely chopped red pepper
1/3 cup finely chopped green pepper

Heat oven to 375°F. Grease 10x15-inch jelly roll pan; sprinkle with 2 tablespoons cornmeal. Unroll dough into 4 long rectangles. Place long rectangles lengthwise in prepared pan; press over bottom and 3/4-inch up sides to form crust. Seal perforations. Sprinkle with remaining 1 tablespoon cornmeal.

In large bowl, beat eggs and sour cream until well blended. Add cheeses, chicken, and chilies; mix well. Pour egg mixture over dough. Sprinkle with red and green pepper.

Bake at 375°F for 24 to 30 minutes or until center is set and crust edges are golden brown. Cool 5 minutes. Cut into squares and serve warm.

Makes 60 appetizer squares.