Nacho Pinwheels Recipe
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This recipe for Nacho Pinwheels, by Danielle Moreland, is from Moreland Family Recipes ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Danielle Moreland
Added: Saturday, September 15, 2007
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Category: |
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Ingredients: |
Ingredients: 1 (8 oz) can Pillsbury® refrigerated crescent dinner rolls
1 (3 oz) pkg. cream cheese, softened
1 1/2 tsp. Old El Paso® taco seasoning mix
1/3 c. finely shredded Cheddar cheese
1/4 c.Green Giant® Mexicorn® whole kernel corn with red and green peppers (from 11-oz can), drained
2 T. finely chopped green onions (2 medium)
Old El Paso® Thick 'n Chunky salsa, if desired
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Directions: |
Directions:Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll dough and separate into 4 rectangles; firmly press perforations to seal. In small bowl, mix cream cheese and taco seasoning mix. Stir in Cheddar cheese, corn and green onions. Spread 2 tablespoons cream cheese mixture over each rectangle to within 1/4 inch of edges. 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. Bake 13 to 17 minutes or until edges are golden brown. Serve warm with salsa. |
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