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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 24 |
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Classic Mexican snack flavors are rolled up in a flaky crescent appetizer that's sure to please guests young and old. Ingredients:
can (8 oz) pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) pillsbury® crescent recipe creations® refrigerated seamless dough sheet |
package (3 oz) cream cheese, softened |
teaspoons old el paso® taco seasoning mix (from 1-oz package) |
cup finely shredded cheddar cheese |
cup green giant® steamcrisp® mexicorn® whole kernel corn with red and green peppers (from 11-oz can), drained |
tablespoons finely chopped green onions (2 medium) |
old el paso® thick 'n chunky salsa, if desired |
Directions:
1. 1 Heat oven to 350°F. Spray cookie sheet with cooking spray.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 Bake 13 to 17 minutes or until edges are golden brown. Serve warm with salsa.
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