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

Heat oven to 375 degrees. Unroll dough into 4 long rectangles. Place crosswise in ungreased 15x10x1-inch pan. Press over bottom and 1-inch up sides of pan to form crust. Firmly press perforations to seal. Bake for 14-19 minutes or until golden brown. Cool completely. Spread beans to within 1/2-inch of edges.

In small bowl mix sour cream and taco seasoning. Spread over beans. Sprinkle cheese, onions, peppers, tomatoes, and olive evenly over sour cream mixture. Cover and refrigerate 1 hour. Cut into squares. Makes 30. Serve with salsa.