"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Nacho Pinwheels, by Gloria Cody, is from All My Children Gotta Eat,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can refrigerated crescent dinner rolls 1/4 c. nacho cheese dip or undiluted nacho cheese soup 1/3 c. finely chopped red bell pepper 3 green onions, finely chopped
Preheat oven to 350º. Unroll dough and separate into 4 rectangles. Firmly press perforations to seal. Spread cheese dip over each rectangle. Sprinkle with bell pepper and onions. Starting with one short side, roll up each rectangle; press edges to seal. With serrated knife, cut each roll into six slices and place on an ungreased cookie sheet. Bake 15 minutes, or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.
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