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Prep Time: Cook Time: Total Time:
Nacho Pinwheels
DESCRIPTION
Classic Mexican snack flavors are rolled up in a flaky crescent appetizer that's sure to please guests young and old.
INGREDIENTS
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet
1 package (3 oz) cream cheese, softened
1 1/2 teaspoons Old El Paso taco seasoning mix (from 1-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
DIRECTIONS
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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Nacho PinWheels
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Category: Recipes
Prep Time: Cook Time: Total Time:
Nacho Pinwheels
DESCRIPTION
Classic Mexican snack flavors are rolled up in a flaky crescent appetizer that's sure to please guests young and old.
INGREDIENTS
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet
1 package (3 oz) cream cheese, softened
1 1/2 teaspoons Old El Paso taco seasoning mix (from 1-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
DIRECTIONS
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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