Full Fat Nacho Pinwheels
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 79.5
- Total Fat: 6.0 g
- Cholesterol: 14.1 mg
- Sodium: 186.1 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 0.3 g
- Protein: 2.1 g
View full nutritional breakdown of Full Fat Nacho Pinwheels calories by ingredient
Introduction
This is the full fat version of my Nacho Pinwheels This is the full fat version of my Nacho PinwheelsNumber of Servings: 24
Ingredients
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1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 package (8 oz) cream cheese, softened
6 teaspoons Old El Paso® taco seasoning mix
3/4 cup finely shredded Cheddar cheese
1/4 Jalapeno Peppers - Can, Chopped
Old El Paso® Thick 'n Chunky salsa, if desired
Directions
Heat oven to 350°F. Spray cookie sheet with cooking spray.
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.
In small bowl, mix cream cheese and taco seasoning mix. Stir in Cheddar cheese, Jalapeno Pepper. Spread cream cheese mixture over each rectangle to within 1/4 inch of edges.
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.
Bake 13 to 17 minutes or until edges are golden brown. Serve warm with salsa.
Serving Size: Makes 24 - 1/2 inch thick roll
Number of Servings: 24
Recipe submitted by SparkPeople user LIGHTNHEALTHY.
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.
In small bowl, mix cream cheese and taco seasoning mix. Stir in Cheddar cheese, Jalapeno Pepper. Spread cream cheese mixture over each rectangle to within 1/4 inch of edges.
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.
Bake 13 to 17 minutes or until edges are golden brown. Serve warm with salsa.
Serving Size: Makes 24 - 1/2 inch thick roll
Number of Servings: 24
Recipe submitted by SparkPeople user LIGHTNHEALTHY.