These bite-sized appetizers are flaky, spicy and easy to make! They always disappeared quickly when I brought them to Superbowl parties. Like the pesto pinwheels, it’s easier to slice these if you chill the rolled dough for at least an hour. The Mexican pinwheels can be make in advance and reheated prior to serving.
I clipped this recipe a few years ago, and it differs slightly from the one found on Pillsbury’s website.
Mexican Confetti Pinwheels
Yields 24 pieces
1 can (8 oz) refrigerated crescent rolls
1/4 cup nacho cheese dip
1/4 cup finely chopped red bell pepper
1/4 cup chopped green onions
1. Unroll dough and separate into 4 rectangles; firmly press perforations to seal.
2. Spread dip on rectangles to within 1/4 inch of edges.
3. Sprinkle with bell pepper and onions.
4. Starting with short side, roll up each rectangle; press to seal.
5. If desired, wrap rolled dough in plastic wrap and refrigerate for at least an hour.
6. Preheat oven to 375.
7. Using a serrated knife, cut each roll into 6 slices; place on ungreased cookie sheet.
8. Bake 11-15 minutes or until edges are golden brown. Remove immediately and serve warm.