Nacho Pinwheels

In addition to the jalapeno popper dip, these nacho pinwheels are another tasty Super Bowl snack that uses lots of Local Box produce! They’re totally addicting and super easy, making them a great addition to your menu for this Sunday.

Finely minced red onion, jalapeno, or cilantro would also be great additions!

From Pillsbury.com

Ingredients:

  • 1 can crescent rolls
  • 4 oz. cream cheese, softened
  • 1-1/2 tsp. taco seasoning
  • 1/3 c. shredded Cheddar cheese
  • 1/4 c. fresh corn
  • 1/4 c. red or green bell pepper, minced
  • 2 green onions, minced
  • Salsa, for serving

Directions:

  • Preheat oven to 350 degrees.
  • Unroll the crescent roll dough and divide each rectangle in half (so you should have 4 smaller rectangles). Press the perforations together.
  • In small bowl, mix the cream cheese and taco seasoning mix together, then stir in the cheddar cheese, corn, peppers and green onions.
  • Spread 2 tablespoons of the cream cheese mixture over each rectangle to within 1/4 inch of edges.
  • Starting with one short side, roll up each rectangle and press the edge to seal. Cut each roll into 6 slices with a serrated knife, then place each roll cut side down on a cookie sheet
  • Bake ~15 minutes or until the edges are golden brown. Serve warm with salsa.
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One response to “Nacho Pinwheels

  1. I want to eat this!

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