Mexican Confetti Pinwheels

Prep Time: 5 min
Total Time: 45 min
Servings: 24

Nacho cheese dip provides a kick in a tender crescent appetizer.


  • 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


  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

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