Ranchero Crescent Rounds

Source: Pillsbury.com - recipe by Amy Murphy, Bake-Off® Contest 44 / 2010
adapted by http://theresalwaysthyme.blogspot.com/

2 cans (8 oz each) Pillsbury® Place ’N Bake® refrigerated crescent rounds(16 rounds) or 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
1 egg
2 tablespoons sour cream
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon chili powder
1/4 teaspoon red pepper sauce (I used a teaspoon of Sriracha Sauce)
1/2 cup shredded sharp Cheddar cheese (2 oz)
1/3 cup canned black beans, drained, rinsed
1/4 cup salsa

Heat oven to 375°F.
If using crescent rounds, remove from package, separate into 16 rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut each roll into 8 rounds; carefully separate rounds. Place rounds on ungreased large cookie sheet. Press down center and pinch edge of each round to make indentation (about 3/4 inch deep and 2 inches in diameter).

In small bowl, beat egg, sour cream, salt, pepper, chili powder, pepper sauce and 1/4 cup of the cheese with fork or wire whisk until well blended.
Place 1 teaspoon of the beans in each crescent bowl. Spoon 1 teaspoon egg mixture into each bowl (do not fill to top). Sprinkle each with about 1 teaspoon of the remaining cheese.

Bake 14 to 18 minutes or until bowls are golden brown and filling is set. Top each with 1/2 teaspoon of the salsa.