1 1/2
teaspoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
1/3
cup finely shredded cheddar cheese
1/4
cup whole kernel corn with red and green peppers (from 11-oz can), drained
2
tablespoons finely chopped green onions (2 medium)
Salsa, if desired
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Steps
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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