INGREDIENTS
1
can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless 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® SteamCrisp® 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.
High Altitude (3500-6500 ft)
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