Mexican Veggie Pinwheels

Prep Time: 15 min
Total Time: 30 min
Servings: 16


  • 1 can (4 count) Pillsbury™ Grands!™ refrigerated Crescents
  • 1/3 cup Old El Paso™ refried beans, mixed until smooth
  • 2 tablespoons Old El Paso™ mild taco sauce
  • 1/3 cup red bell pepper, diced
  • ½ cup green onions, trimmed and finely sliced
  • 1/2 cup shredded Mexican 3 cheese blend


  1. Unroll dough; separate into 2 rectangles. Firmly press perforations to seal.
  2. Spread the refried beans evenly over both rectangles. Add one tablespoon of taco sauce to each rectangle and spread. Sprinkle red bell pepper, green onions and cheese to completely cover.
  3. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on a non-stick ungreased cookie sheet.
  4. Bake for 15 minutes until golden. Allow to cool for 5 minutes before removing from tray.