Nacho Pinwheels

By Ckelley116

Ingredients

• 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
• 1 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 Green Giant™ SteamCrisp® Mexicorn® whole kernel corn with red and green peppers (from 11-oz can), drained
• 2 tablespoons finely chopped green onions (2 medium)

Preparation

Step 1

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.