Nacho Pinwheels
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
1 package (3 oz) cream cheese, softened
1 1/2 teaspoons taco seasoning mix (from 1 oz package)
1/3 cup finely shredded cheddar cheese
1/4 cup mexicorn (from 11 oz can), drained
2 Tablespoons finely chopped green onions (2 medium)
Salsa, if desired

Heat oven to 350 degrees. Spray cookie sheet with cooking spray. Unroll dough, separate dough into 4 rectangles. Firmly press performations to seal. In small bowl, mix cream cheese and taco seasoning mix.  Stir in cheddar cheese, corn and onions. Spread 2 Tablespoons 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.

This recipe is from pillsbury.com

Cheesy Pinwheels with Italian Dip
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
1/2 teaspoon garlic powder
3/4 cup shredded mozzarella cheese (3 oz)
1 egg, beaten
1/2 teaspoon Italian seasoning
1/2 cup tomato paste sauce

Heat oven to 350 degrees. Unroll dough; separate into 2 long rectangles. Press each into 12×4-inch rectangle, firmly pressing perforations to seal. Sprinkle garlic powder and cheese over rectangles; gently press into dough. Starting with 1 short side, roll up each rectangle; press edges to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.  Brush tops with beaten egg; sprinkle with Italian seasoning. Bake 15 to 18 minutes or until edges are golden. Immediately remove from cookie sheet. In 1-quart saucepan, heat pasta sauce over medium heat, stirring occasionally, until hot.  Serve warm pinwheels with pasta sauce.

This recipe is from Pillsbury.com

Three-Cheese Crescent Pinwheels
2 oz (1/2 cup) crumbled blue cheese
1 oz (1/4 cup) shredded hot pepper monterey jack cheese
2 Tablespoons cream cheese, softened
1 Tablespoon mayo
1 (8 oz) can Pillsbury refrigerated crescent dinner rolls
2 teaspoons chopped fresh parsley

Heat oven to 375 degrees. Lightly spray cookie sheet with nonstick cooking spray. In small bowl, mix all cheeses and may until well blended and soft.  Separate dough into 2 long rectangles; press perforations to seal. Spread cheese mixture evenly over rectangles. Starting at short sides, roll up each; pinch edges to seal. Cut each roll into 8 slices. Place, cut side down, on cookie sheet. Sprinkle with parsley. Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet.  Cool 3 minutes before serving.

This recipe is from Pillsbury.com

Buffalo Chicken Pinwheels
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
1/2 cup finely chopped cooked chicken
3/4 teaspoon red pepper sauce
2 oz cream cheese, softened
1/4 cup crumbled blue cheese (1 oz)
2 Tablespoons fresh chives

Heat oven to 350 degrees. Spray cookie sheet with cooking spray. Unroll dough; separate into 4 rectangles.  Press perforations to seal. In small bowl, mix chicken and pepper sauce until well coated.  Spread 1 Tablespoon cream cheese over each rectangle to within 1/4 inch of edges. Sprinkle evenly with chicken, blue cheese and chives.  Starting with one short side, roll up each rectangle; press edges 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.

This recipe is from Pillsbury.com

Bacon-Cheddar Pinwheels
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
2 Tablespoons ranch dressing
1/4 cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
1/2 cup finely shredded cheddar cheese (2 oz)
1/4 cup chopped green onions (4 medium)

Heat oven to 350 degrees. Unroll dough; separate into 2 long rectangles. Press each into 12×4-inch rectangle, firmly pressing perforations to seal. Spread dressing over each rectangle to edges. Sprinkle each with bacon, cheddar cheese and onions.  Starting with on short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet. Bake 12 to 17 minutes or until edges are deep golden brown.  Immediately remove from cookie sheet. Serve warm.

This recipe is from Pillsbury.com

Pizza Pinwheels
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
2 Tablespoons grated Parmesan cheese
1/3 cup finely chopped pepperoni (a/b 1 1/2 oz)
2 Tablespoons finely chopped green bell pepper
1/2 cup shredded Italian cheese blend (2 oz)
1/2 cup pizza sauce (from 8 oz can)

Heat oven to 350 degrees. Spray cookie sheet with cooking spray.  Unroll dough, separate dough into 4 rectangles. Firmly press perforations to seal. Sprinkle Parmesan cheese, pepperoni, bell pepper and Italian cheese blend over each rectangle. 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. Meanwhile, heat pizza sauce. Immediately remove pinwheels from cookie sheet.  Serve warm with warm pizza sauce for dipping.

This recipe is from Pillsbury.com



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