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Nacho Crescent Pinwheels
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
package (3 oz) cream cheese, softened
teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
cup finely shredded Cheddar cheese
cup whole kernel corn with red and green peppers (from 11-oz can), drained
tablespoons finely chopped green onions (2 medium)
Old El Paso™ Thick 'n Chunky salsa, if desired
Heat oven to 350°F. Spray cookie sheet with cooking spray.
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.
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.
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.
Green Giant® Niblets® frozen corn, thawed and drained, can be substituted for the Mexicorn® corn.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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