Yet Another Mexican Pinwheel Recipes

YET ANOTHER MEXICAN PINWHEEL RECIPE!

Steps:

• Mix the cream cheese and taco seasoning together. I don't use the entire can of Rotel tomatoes or Refried beans. About 4 tablespoons of each into the mixture. But you can adjust to your taste.
• Evenly divide the mixture between the tortillas and then roll them up tightly. Cover with saran wrap and chill in the refrigerator for a couple of hours.
• Then cut them up into slices discarding (or eating!) the ends. Very easy but very good with a kick!
• The great thing is that you can mix in your own favorites into the recipe. Black olives, pimentos, etc.

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 TACO PINWHEELS

Steps:

• Mix all ingredients except tortillas.
• Divide mixture evenly among tortillas, spread slightly and roll up.
• Refrigerate 1-2 hours and cut into 1-inch slices.
• Can be served with sour cream if desired.

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.