Crescent Nacho Mini Cups

I found this one in a magazine.

• Ready In: 45 mins
• Serves: 24

Ingredients

• 1 (8 ounce) can  refrigerated crescent dinner rolls
• 1⁄2 cup  hot  jalapeno bean dip
• 1⁄4 cup  chopped green chili
• 1⁄4 cup  finely chopped red bell pepper
• 1⁄2 cup  finely shredded colby-monterey jack cheese
•  guacamole, if desired (optional)
•  sliced ripe olives, if desired (optional)

Directions

1. Heat oven to 350°F Unroll dough and separate into 4 rectangles; press perforations firmly to seal. Cut each into 6 squares. Press squares gently into 24 ungreased miniature muffin cups (Dough will not completely cover inside of cup, so do not press too much).
2. Spoon 1 teaspoon bean dip into each cup. Top each with 1/2 teaspoon chiles, 1/2 teaspoon bell pepper and 1 teaspoon cheese.
3. Bake 15 to 20 minutes or until edges are deep golden brown.
4. Cool 5 minutes; remove from muffin cups.
5. Garnish each with guacamole and olives, if desired.