Mexican Confetti Pinwheels Recipes

CONFETTI PINWHEELS

Steps:

• Heat oven to 350°F.
• If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
• Spread cheese dip over each rectangle to within 1/4 inch of edges. Sprinkle with bell pepper and onions.
• 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 ungreased cookie sheet.
• Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

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 mixing bowl, combine the cream cheese, chicken and sour cream. Use a hand mixer if you have one to make sure it's really well combined.
• Stir in salsa, shredded cheese and taco seasoning, then gently fold in green onions, olives and cilantro.
• Lay one tortilla on a flat surface and spread ¼ of the chicken mixture evenly on the tortilla, leaving about 1/3 of an inch around the edges.
• Roll tortilla into a log shape. Wrap tightly with plastic wrap. Repeat with the remaining ingredients, wrap tightly with plastic wrap, then refrigerate logs for at least 30 minutes or up to 24 hours.
• When ready to serve, remove logs from the refrigerator. Unwrap and slice into even pieces using a sharp, serrated knife. Secure pinwheels with toothpicks if desired.
• Arrange on a serving platter and garnish with fresh cilantro, if desired.

MEXICAN PINWHEELS

Steps:

• 1. In medium mixing bowl, combine first 6 ingredients. Mix well.
• 2. On each tortilla, spread about 1/2 cup of mixture. In center, place a row of jalapeno halves lengthwise across tortilla.
• 3. Roll up jelly roll fashion and wrap in plastic wrap. Refrigerate at least 2 hours. Unwrap and cut each tortilla into 12 slices.
• 4. Garnish slices with a star of guacamole if desired. (If you can't find red jalapenos, green is fine. The red just looks prettier.)

APPETIZER TORTILLA PINWHEELS

Steps:

• Beat cream cheese, cheese and sour cream until blended. Stir in olives, green chiles, green onions and seasonings., Spread over tortillas; roll up tightly. Wrap each in plastic, twisting ends to seal; refrigerate several hours., Unwrap. Cut into 1/2- to 3/4-in. slices, using a serrated knife. If desired, serve with salsa.

MEXICAN CONFETTI PINWHEELS

Steps:

• 1. Heat oven to 375F. Unroll dough and seperate into 4 rectangles; firmly press perforations to seal. 2. Spread dip on rectangles to within 1/4" of edges. Sprinkle with bell pepper and onions. Starting with short side, roll up each rectangle; press to seal. With serrated knife, cut each roll into 6 slices; place on cookie sheet. 3. Bake 11-15 minutes or until edges are golden brown. Remove immediately. Serve warm.

MEXICAN CONFETTI PINWHEELS

Steps:

• Heat oven to 375.
• Unroll dough and separate into 4 rectangles; firmly press performations to seal.
• Spread dip on rectangles to within 1/4 inch of edges.
• Sprinkle with bell pepper and onions.
• Starting with short side, roll up each rectangle; press to seal.
• With serrated knite, cut each roll into 6 slices; place on stone or cookie sheet.
• Bake 11-15 minutes or until edges are golden brown.