Nacho Pinwheels Prep Time: 15 Min Total Time: 30 Min Makes: 24 appetizers
INGREDIENTS 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls 1package (3 oz) cream cheese, softened 1 1/2teaspoons Old El Paso® taco seasoning mix (from 1.25-oz package) 1/3cup finely shredded Cheddar cheese 1/4cup Green Giant® Mexicorn® whole kernel corn with red and green peppers (from 11-oz can), drained 2tablespoons finely chopped green onions (2 medium) Old El Paso® Thick 'n Chunky salsa, if desired DIRECTIONS Heat oven to 350°F. 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 tablespoons 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. **************It's Tax Time! Get tips, forms and advice on AOL Money & Finance. (http://money.aol.com/tax?NCID=aolcmp00300000002850) --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
