Nacho Pinwheels

 

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

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® SteamCrisp® 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

• 1 Heat oven to 350°F. Spray cookie sheet with cooking spray.
• 2 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.
• 3 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.
• 4 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.
• 5 Bake 13 to 17 minutes or until edges are golden brown. Serve warm with salsa.