2 (8-oz.) cans refrigerated crescent dinner rolls
1 (16-oz.) can refried beans
1 cup sour cream
2 tbsps taco seasoning mix (from 1.25-oz. pkg.)
6 oz. (1 1/2 cups) shredded Cheddar cheese
1/2 cup sliced green onions
1/2 cup chopped green bell pepper
1 cup chopped seeded tomatoes
1/2 cup sliced ripe olives

Mexican Snack Squares

1. Heat oven to 375� F.
2. Separate dough into 4 long rectangles. Place crosswise in ungreased 15x10x1-inch baking pan; press over bottom and 1 inch up sides to form crust. Firmly press perforations to seal.
3. Bake at 375� F. for 14 to 19 minutes or until golden brown. Cool completely. Spread beans over crust to within 1/2 inch of edges.
4. In a small bowl, combine sour cream and taco seasoning mix; mix well. Spread sour cream mixture over beans. Sprinkle cheese, onions, bell pepper, tomatoes and olives evenly over sour cream mixture. Cover; refrigerate for 1 hour.
5. To serve, cut into squares. Serve with salsa, if desired.
   Makes 48 appetizers
   Preparation time: 30 minutes (excluding freezing time)