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Pinwheels: Nacho Pinwheels

Source of Recipe

pillsbury.com


Recipe Introduction

Classic Mexican snack flavors are rolled up in a flaky crescent appetizer that's sure to please guests young and old.

List of Ingredients

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 package (3 oz) cream cheese, softened
1 1/2 teaspoons Old El Paso® taco seasoning mix (from 1.25-oz package)
1/3 cup finely shredded Cheddar cheese
1/4 cup Green Giant® Mexicorn® whole kernel corn with red and green peppers (from 11-oz can), drained
2 tablespoons finely chopped green onions (2 medium)
Old El Paso® Thick 'n Chunky salsa, if desired



Recipe

1. Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll dough and separate into 4 rectangles; firmly press perforations to seal.

2 . In small bowl, mix cream cheese and taco seasoning mix. Stir in Cheddar cheese, corn and green onions. Spread 2 tablespoons cream cheese mixture over each rectangle to within 1/4 inch of edges.

3 . Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.

4 . Bake 13 to 17 minutes or until edges are golden brown. Serve warm with salsa.