8 oz. can Pillsbury Refrigerated Quick Crescent Dinner Rolls
2 tbsp. cornmeal
6 oz. (1 1/2 c.) shredded Kraft natural Monterey Jack cheese
4 oz. (1 c.) Kraft shredded sharp natural cheddar cheese
4 oz. can chopped green chilies, rinsed & drained
3 eggs, slightly beaten
3/4 - 1 c. dairy sour cream

Heat oven to 350 degrees. Separate dough into 8 triangles. Place triangles in ungreased 9" pie or square pan; press over bottom and up sides to form crust. Sprinkle cornmeal over crust; press into crust.

In small bowl, combine cheeses; reserve 1/2 cup for topping. Add chilies to remaining cheese; sprinkle over crust. Beat eggs and sour cream until smooth; pour over cheese mixture. Sprinkle with reserved 1/2 cup cheese.

Cover edge of crust with foil during first 20 minutes of baking to prevent over browning. Bake at 350 degrees for 33 to 43 minutes or until knife inserted near center comes out clean. Cool 5 minutes before serving. Cut into wedges or squares to serve. 6 servings.

TIP: To reheat, cover loosely with foil; heat at 350 degrees for 15 to 20 minutes.