Chili Nation: Cheesy Chili Squares

Chili Nation: Cheesy Chili Squares

4 bacon strips

4 oz. cream cheese, room temperature

1/4 cup sour cream

1/2 cup chopped scallion, divided

1 tube (8 oz.) refrigerated crescent rolls

1(15 oz.) HORMEL® Chili with Beans, drained of any liquid

1 (8 oz.) package shredded cheese (I used Cheddar Jack), divided

Cut bacon into 1/2 inch pieces. Brown in a preheated skillet on medium high until crispy, but not hard (about 5 minutes). Remove and drain on paper towels.

Preheat oven to 375 degrees F. Coat an 8" x 8" baking pan with cooking spray.

Combine cream cheese, sour cream, and scallion (minus 1 generous tablespoon) until creamy. Place in a zip lock plastic bag and cut a 1/2" tip off on corner. Cover the bottom of the pan with half of the crescent roll. Spread the chili over the crescent roll. Sprinkle on bacon. Pipe strips of cream cheese mixture over the chili. Add 1 1/2 cup of shredded cheese. Place the remaining half of the crescent roll over the cheese. Bake for 25 minutes or until golden brown on top.

Remove baking pan from oven. Turn oven to low broil. Add the reserved 1 tablespoon scallion and 1/2 cup cheese. Return to oven and place on rack on the upper half of the oven. Broil until cheese is melted and bubbly. This takes about 2 to 3 minutes. Allow to cool for 10 minutes. Cut into squares and serve. Makes 4 servings.

Note: If using a glass or ceramic baking pan, place on the lower half of the oven when baking to ensure the bottom crescent roll layer is cooked. Place o the top half when broiling.

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