Ingredients
2
cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Reduced Fat Crescent Rolls (8 Count)
1
can (15 oz) chili with beans
1
can (8 oz) tomato sauce
1
cup frozen corn (from 12-oz bag)
2
cups shredded Cheddar cheese (8 oz)
Preparation
Heat oven to 350°F. Line 2 cookie sheets with silicone nonstick baking mats or cooking parchment paper.
Unroll dough from both cans. Separate each can of dough into 2 rectangles with 4 triangles per rectangle, making a total of 4 rectangles. Place on cookie sheets. Press seams together; use rolling pin to gently roll rectangles to form 9-inch squares.
Bake crescent squares 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes.
Meanwhile, in 4-cup measuring cup or large bowl, stir together chili, tomato sauce and frozen corn.
Place about 1/4 cup chili mixture in bottom of ungreased 9-inch square (2-quart) glass baking dish; spread in bottom to coat. Place 1 baked crescent square on top of chili. Spread one-fourth of remaining chili mixture over square. Sprinkle 1/2 cup cheese over chili. Place another crescent square over cheese; press lightly with palm of hand. Repeat layers until all ingredients are used.
Bake 10 to 15 minutes or until cheese is melted. Cool slightly before serving.
