Nacho Pinwheels
From hottiehere08 11 years agoIngredients
- 1 shopping list
- can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet shopping list
- 1 shopping list
- package (3 oz) cream cheese, softened shopping list
- 1 1/2 shopping list
- teaspoons Old El Paso® taco seasoning mix (from 1-oz package) shopping list
- 1/3 shopping list
- cup finely shredded cheddar cheese shopping list
- 1/4 shopping list
- cup Green Giant® SteamCrisp® Mexicorn® whole kernel corn with red and green peppers (from 11-oz can), drained shopping list
- 2 shopping list
- tablespoons finely chopped green onions (2 medium) shopping list
- Old El Paso® Thick 'n chunky salsa, if desired shopping list
How to make it
- 1 Heat oven to 350°F. Spray cookie sheet with cooking spray.
- 2 If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough and cut into 4 rectangles.
- 3 In small bowl, mix cream cheese and taco seasoning mix. Stir in Cheddar cheese, corn and onions. Spread 2 tablespoons cream cheese mixture over each rectangle to within 1/4 inch of edges.
- 4 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.
- 5 Bake 13 to 17 minutes or until edges are golden brown. Serve warm with salsa.
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