Chili Cheddar Pinwheels

By sheppell

These baked Southwestern bites, made with crescent roll dough, will steal the show at your next get-together. "They'll disappear in no time," assures Mary Dorchester of Midland, Texas.

Ingredients

• 1 * 1 package (8 ounces) cream cheese, softened
• 1 * 1 cup (4 ounces) shredded cheddar cheese
• 1 * 1 can (4 ounces) chopped green chilies, drained
• 2 * 2 tablespoons picante sauce
• 1/2 * 1/2 teaspoon chili powder
• 1/4 * 1/4 teaspoon garlic salt
• 1/4 * 1/4 teaspoon onion powder
• 2 * 2 tubes (8 ounces each) refrigerated crescent rolls
• * Additional chili powder, optional

Details

Servings 64

Preparation

Step 1

* In a large bowl, beat cream cheese until smooth. Beat in the cheddar cheese, chilies, picante sauce, chili powder, garlic salt and onion powder until blended.
* Separate each tube of crescent roll dough into four rectangles; press perforations to seal. Spread about 1/4 cup cheese mixture over each rectangle. Roll up jelly-roll style, starting with a short side. Wrap in plastic wrap and chill for at least 1 hour.
* Cut each roll into eight slices; place on ungreased baking sheets. Sprinkle with additional chili powder if desired. Bake at 350° for 10-12 minutes or until golden brown. Yield: 64 appetizers.