Nacho Pinwheels

Classic Mexican snack flavors are rolled up in a flaky crescent appetizer that's sure to please guests young and old.

Nacho Pinwheels

PillsburyRecipe by Pillsbury

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15 minutes

30 minutes

24 appetizers

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Nutrition Info

  • 1 Appetizer
  • 60
  • 4g
    (Saturated Fat 2g, Trans Fat 1/2g)
  • 5mg
  • 120mg
  • 4g
    (Dietary Fiber 0g, Sugars 0g)
  • 1g
  • Percent Daily Value*
  • 0%
  • 0%
  • 0%
  • 0%
  • Exchanges
  • 1
  • 1/2
  • Carbohydrate Choices
  • 0

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Green Giant® Niblets® frozen corn, thawed and drained, can be substituted for the Mexicorn® corn.

Ingredients

  • 1  can (8 oz) Pillsbury® refrigerated crescent dinner rolls
  • 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® Mexicorn® whole kernel corn with red and green peppers (from 11-oz can), drained
  • 2  tablespoons finely chopped green onions (2 medium)
  • Old El Paso® Thick 'n Chunky salsa, if desired

Directions

  1. 1Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll dough and separate into 4 rectangles; firmly press perforations to seal.
  2. 2In 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.
  3. 3Starting 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.
  4. 4Bake 13 to 17 minutes or until edges are golden brown. Serve warm with salsa.

Categories: Course, Appetizers, Hot Appetizers

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