2 (8 oz.) cans Pillsbury refrigerated quick crescent dinner rolls
16 oz. can refried beans
1 c. dairy sour cream
2 tbsp. taco seasoning mix
6 oz. shredded Cheddar cheese
1/2 c. chopped green onions
1/2 c. chopped green bell pepper
1 c. chopped, seeded tomatoes
1/2 c. sliced ripe olives

Heat oven to 350 degrees. Unroll dough into 4 long rectangles. Place crosswise in ungreased 15 x 10 x 1 inch baking pan; press over bottom and 1 inch up sides to form crust. Firmly press perforations to seal. Bake at 375 degrees for 14-19 minutes or until golden brown. Cool completely. Spread beans over crust to within 1/2 inch of edges.

In small bowl, combine sour cream and taco seasoning mix; mix well. Spread sour cream mixture over beans. Sprinkle cheese, onions, green pepper, tomatoes and olives evenly over sour cream. Cover and refrigerate 60 minutes. Cut into squares. Makes 30 appetizers.