Nacho Pinwheels

By doodanger

Ingredients

• 1 can (8oz.) pillsbury refigerated crescent dinner rolls
• 1 package (3oz.) cream cheese, softened
• 1 1/2 tsp. taco seasoning mix
• 1/3 cup finely shredded cheddar cheese
• 1/4 cup green giant mexicorn, whole kernel corn with red and green pepers (from 11 oz. can) drained
• 2 tbsp. finel chopped green onions (2 medium)
• salsa, if desired

Details

Servings 24
Preparation time 30mins

Preparation

Step 1

Heat oven to 350F. 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 tbsp. 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.