Nacho Pinwheels

Classic Mexican snack flavors are rolled up in a flaky crescent appetizer that'll to "wow" guests of any age! MORE+ LESS-

By Pillsbury Kitchens

November 2, 2016

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)

1/3

cup finely shredded Cheddar cheese

1/4

cup 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

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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.