Mexican Confetti Pinwheels

By marmar

Ingredients

• 1 can (8 oz.) Pillsbury refrigerated crescent dinner rolls
• 1/4 cup nacho cheese dip
• 1/3 cup finely chopped red bell pepper
• 1/3 cup chopped green onions

Preparation

Step 1

Heat oven to 350 degrees. Unroll dough and separate into 4 rectangles; firmly press perforations to seal.

Spread cheese dip over each rectangle to within 1/4" of edges. Sprinkle with bell pepper and onions.

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 ungreased cookie sheet.

Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.