Cheesy Crescent Nachos

Found this one on a Faceboook page a while back

1 can (8 oz) refrigerated crescent dinner rolls or 1 can (8 oz) Crescent Recipe Creations® refrigerated seamless dough sheet
3 tablespoons cornmeal
1 can (4.5 oz) chopped green chiles, drained
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded mozzarella or Monterey Jack cheese
(4 oz) Thick 'n Chunky salsa or taco sauce, if desired


Directions
Step 1
Heat oven to 350°F. If using crescent rolls: Separate dough into 4 rectangles. If using dough sheet: Cut sheet into 4 rectangles. Coat both sides of each rectangle with cornmeal. Place in ungreased 13x9-inch pan; press over bottom and 1/2 inch up sides to form crust. Press edges and perforations to seal. Sprinkle with any remaining cornmeal. Top evenly with chiles, Cheddar and mozzarella cheese.
Step 2
Bake at 350°F. for 24 to 28 minutes or until crust is golden brown. Cool 5 minutes. Cut into triangles or squares. Serve warm with salsa.