Baked Mexican Pinwheels Recipes

FIESTA PINWHEELS

Steps:

• In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chiles, cheese and onions. Spread about 1/2 cup on each tortilla. , Roll up jelly-roll style; wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa.

MEXICAN PINWHEELS

Steps:

• In a large bowl or stand mixer combine cream cheese, sour cream, rotel, bell pepper, chicken, cheese, taco seasoning, green onions and cilantro. Using the mixer or hand mixer beat together until smooth.
• Place 1/4- 1/2 cup of the mixture on the tortilla and spread leaving about an inch from the edges. Roll up tightly and refrigerate for an hour.
• Slice into one inch pinwheels and serve.

MEXICAN PINWHEELS

Steps:

• Preheat oven to 375F degrees.
• Combine green/red peppers and olives with cheese.
• Lightly sprinkle cornmeal onto surface of 18x12" cutting board.
• Unroll crescent roll dough into eight rectangles, firmly press perforations to seal.
• Spread bean dip evenly to edges of each rectangle.
• Top each with with 2 tablespoons of cheese and vegetable mixture.
• Starting with shortest side, roll up; pinch edges to seal.
• Cut each roll into four 1" slices.
• Place sliced, cut side down, on a baking sheet or baking stone.
• Bake 24-26 minutes until golden brown.
• Serve warm with salsa and sour cream, if desired.