Title: Chile rellenos crescent pie
 Categories: None
      Yield: 1 Servings
 
      1 cn (8 oz) Pillsbury
           -Refrigerated Crescent
           -Dinner Rolls
      2 tb Cornmeal
      6 oz Shredded Monterey jack
           -cheese; (1 1/2 cups)
      4 oz Shredded Cheddar cheese; (1
           -cup)
      1 cn (4 oz) chopped green chiles;
           -drained
      3    Eggs
 
  3/4  cu    ups dairy sour cream
  
  Heat oven to 350 F. Separate dough into 8 triangles. Place triangles
  in ungreased 9-inch pie or square pan; press over bottom and up sides
  to form crust. Sprinkle cornmeal over crust; press into crust. In
  small bowl, combine cheeses. Reserve 1/2 cup for topping. Add chiles
  to remaining cheese. Sprinkle cheese-chili mixture over crust. In
  small bowl, beat eggs and sour cream until smooth; pour over
  cheese-chili mixture. Sprinkle with reserved 1/2 cup cheese mixture.
  Cover edge of crust with foil.
  
  Bake at 350 F. for 20 minutes; remove foil. Bake an additional 33 to
  43 minutes or until knife inserted near center comes out clean. Cool
  5 minutes before serving. Cut into wedges or squares.
  
        6    servings