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    8 comments

    • Teri Huntley

      Classic Mexican snack flavors are rolled up in a flaky crescent appetizer that'll to "wow" guests of any age! http://www.pillsbury.com/recipes/nacho-pinwheels/a33e73cf-090a-41a7-9946-7270b2965c61

    • Cathy Ellingsworth

      Nacho Pinwheels - 1 can crescent rolls, 1 package cream cheese, 1 1/2 t taco seasoning mix, 1/3 c Cheddar, 1/4 c Mexicorn, 2 T green onions

    • Melissa P

      1oz package crescent rolls 3oz cream cheese softened 1 cup shredded cheddar cheese 1/4 cup Green Giant SteamCrisp Mexicorn 2Tbs chopped green onions http://www.pillsbury.com/recipes/nacho-pinwheels/a33e73cf-090a-41a7-9946-7270b2965c61/

    • Cathy Case

      Nacho Pinwheels - tons of baked pinwheel recipes using crescent rolls on this pilsbury site

    • Jacy Schrougham

      Nacho Pinwheels...Classic Mexican snack flavors are rolled up in a flaky crescent appetizer

    • Rachel Prause

      Nacho Pinwheels Recipe - everyone knows how much I love anything Mexican-esque!

    • kaitlyn matthews

      Nacho Pinwheels- party food

    • Candy Nesheim

      DESCRIPTION Classic Mexican snack flavors are rolled up in a flaky crescent appetizer that's sure to please guests young and old. INGREDIENTS 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky 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® 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.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. High Altitude (3500-6500 ft): No change.

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