Mexican Pinwheels
Recipe By : cdkitchen.comcdkitchen.comOpen ↗ Serving Size : 10 Preparation Time :0:00 Categories : Hors
D'oeuvre Tray: Hot
1 cup red chile pepper, chopped
1/2 cup pitted black olives, chopped 2 tablespoons corn meal 2 packages refrigerated crescent rolls
9 ounces bean dip 1 cup Monterey Jack cheese, shredded salsa and sour cream
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. Duckie <[email hidden]>
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