Tuesday, June 1, 2010

Tuesdays at the Table

I made these super easy Nacho Pinwheels for the first time right before we went on vacation. They took maybe 10 minutes to prepare plus cooking time. I served them with a side salad, chips and salsa and we made a meal out of it. A perfect busy night or lazy Saturday night meal!

Nacho Pinwheels via Pillsbury.com

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
6 oz cream cheese, softened
3 tsp Old El Paso taco seasoning mix
1/3 cup finely shredded Cheddar cheese (I used a Mexican blend instead)
1/4 cup Mexicorn whole kernal corn with red and green peppers (drained)
Thick n Chunky salsa

1. Heat oven to 350 F. Spray cookie sheet with cooking spray.
2. Unroll crescent rolls; separate dough into 4 rectangles. Firmly press perforations to seal.
3. In a small bowl, mix cream cheese and taco seasoning. Stir in cheese and corn.
4. Spread cream cheese mixture over each rectangle to within 1/4 inch of edges.
5. Starting with the short side, roll up each rectangle, pressing edge to seal. With serrated knife, cut each roll into 5 slices. Place cut side down on cookie sheet.
6. Bake 13 to 17 minutes or until edges are golden brown. Serve warm with salsa.

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