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Mexican Confetti Pinwheels

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  • Prep 5 min
  • Total 45 min
  • Servings 24
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Delight your guests with these deliciously easy Mexican inspired appetizers.
Created Sep 9, 2014
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Ingredients

  • 1 can (235 g) Pillsbury* Crescent Rolls
  • 1/4 cup (50 mL) Old El Paso* Thick N' Chunky Salsa
  • 1/4 cup (50 mL) finely chopped red pepper
  • 1/4 cup (50 mL) chopped green onion
  • 1/2 cup (125 mL) shredded Cheddar cheese

Steps

  •  
    1
    Heat oven to 350°F (180°C). Unroll dough and separate into 4 rectangles; firmly press perforations to seal.
  •  
    2
    Spread salsa over each rectangle to within 1/4-inch (6 mm) of edges. Sprinkle with red pepper, onions and cheese.
  •  
    3
    Starting with short side, roll up each rectangle; press edge to seal.
  •  
    4
    With serrated knife, cut each roll into 6 slices; place cut side down on ungreased cookie sheet.
  •  
    5
    Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

Expert Tips

  • Tip 1
    Tip: Try not to overstuff your pinwheels as they may leak out from the pastry, resulting in a less than satisfactory presentation.

Nutrition Information

No nutrition information available for this recipe
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