Nacho Pinwheels

  8 reviews


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


  1. 1 Heat oven to 350°F. Spray cookie sheet with cooking spray.
  2. 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. 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. 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. 5 Bake 13 to 17 minutes or until edges are golden brown. Serve warm with salsa.




Nutrition Information

Recipe Step Photos

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