Ingredients:
1 (8 ounce) cans refrigerated crescent dinner rolls
1 (15 ounce) cans chili without beans
1 cup crushed corn chips ( 3 oz.)
1/4 cup grated parmesan cheese
Directions:
Heat oven to 425. Unroll dough into ungreased 15x10x1-inch pan; press in bottom to form crust, pressing perforations to seal.
Bake 8 minutes or until golden brown.
Spread chili evenly over crust; sprinkle with crushed chips and cheese. Bake 8 to 10 minutes longer or until crust is deep golden brown and chili is hot. Cut into squares to serve.
Servings: 12
Time preparation: 10 min.
Time total: 28 min.