2 cans (8 oz each) refrigerated seamless dough sheets or 2 cans (8 oz each) refrigerated crescent dinner rolls
1/2 lb bulk chorizo sausage
1 can (15 oz) refried beans
1-1/4 cups shredded Mexican taco cheese blend (5 oz)
1 cup sour cream
1 cup chopped tomatoes
SPICY CHORIZO CUPS
- Heat oven to 375°F. If using dough sheets: Unroll dough; press each sheet into 12×8-inch rectangle. If using crescent rolls: Unroll dough into 2 large rectangles; press each into 12×8-inch rectangle, firmly pressing perforations to seal. Cut each rectangle into 6 (4-inch) squares. Gently press squares into ungreased BAKER’S SECRET® SIGNATURE™ 12-CUP MUFFIN PAN.
- In 10-inch skillet, cook chorizo over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. In medium bowl, mix chorizo and beans. Divide evenly among dough cups. Sprinkle with cheese.
- Bake 18 to 22 minutes or until edges are golden brown. Cool 5 minutes. Run knife around edge of muffin cups to loosen. Remove from pan. Top with sour cream and tomatoes. Serve warm.