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Category: Roll Ups / Pinwheels
Prep Time: Cook Time: Total Time:
1 can refrigerated crescent dinner rolls
1 (3 oz) pkg cream cheese, softened
1 1/2 tsp taco seasoning mix
1/3 cup finely shredded Cheddar cheese
1/4 cup Mexicorn whole kernel corn with red and green peppers, drained
2 tbsp finely chopped green onions
Thick 'n Chunky salsa, if desired
Heat oven to 350. Spray cookie sheet with cooking spray. Unroll dough and separate into 4 rectangles; firmly press perforations to seal.
In small bowl, mix cream cheese and taco seasoning mix. Stir in Cheddar cheese, corn and green onions. Spread 2 tbsp cream cheese mixture over each rectangle to within 1/4 inch of edges.
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. 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: Roll Ups / Pinwheels
Prep Time: Cook Time: Total Time:
1 can refrigerated crescent dinner rolls
1 (3 oz) pkg cream cheese, softened
1 1/2 tsp taco seasoning mix
1/3 cup finely shredded Cheddar cheese
1/4 cup Mexicorn whole kernel corn with red and green peppers, drained
2 tbsp finely chopped green onions
Thick 'n Chunky salsa, if desired
Heat oven to 350. Spray cookie sheet with cooking spray. Unroll dough and separate into 4 rectangles; firmly press perforations to seal.
In small bowl, mix cream cheese and taco seasoning mix. Stir in Cheddar cheese, corn and green onions. Spread 2 tbsp cream cheese mixture over each rectangle to within 1/4 inch of edges.
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. 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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