2 (8 oz.) cans crescent rolls
16 oz. can refried beans
1 c. sour cream
2 tbsp. taco seasoning mix (from 1 1/4 oz. pkg.)
6 oz. (1 1/2 c.) shredded Cheddar cheese
1/2 c. chopped green onions
1/2 c. chopped green pepper
1 c. chopped tomatoes
1/2 c. sliced black olives
Salsa sauce, if desired

Unroll dough into 4 long rectangles. Place crosswise in ungreased 15x10x1 inch pan; press over bottom and 1 inch up sides to form crust. Press perforations to seal. Bake at 375 degrees for 15-18 minutes. Cool completely.

Spread beans over crust to within 1/2 inch of edges.

In small bowl, combine sour cream and taco mix; mix well. Spread over beans. Sprinkle cheese, onions, green peppers, tomatoes and black olives evenly over sour cream mix. Cover. Refrigerate 1 hour. Cut in squares. Serve with salsa sauce. 30 appetizers.