Shelly's Recipe

MEXICALI PINWHEELS

Category: Roll Ups / Pinwheels

1 green or red pepper (or combination)
1/2 cup pitted black olives 2 tbsp cornmeal
2 pkg refrigerated crescent rolls
1 can (9 oz) bean dip
1 cup (4 oz) shredded Mexican-style cheese
Salsa
Sour cream

Preheat oven to 375. Finely chop pepper and olives. Lightly sprinkle cornmeal on cutting board. Unroll dough into 8 rectangles, press to seal perforations.

Spread 2 tbsp bean dip onto rectangles. Top with 2 tbsp cheese and vegetable mixture. Starting with shortest side, roll up, pinch edges to seal. Cut each into 4 1 inch slices.

Place cut sides down on a baking stone. Bake 24-26 minutes, or until golden brown. Serve warm with sour cream and salsa.