Southwestern Pinwheels

It's hard to deny that this time of year is stressful for everyone. So, when it comes to preparing appetizers for those holiday parties, it’s nice to be able to throw in a few “easy” recipes. Who wants to spend all day in the kitchen preparing finger food? Include one or two impressive appetizers, such as Bacon Wrapped Scallops or Creole Stuffed Mushrooms, then rely on simpler (yet still tasty) appetizers to round out that buffet assortment. These Southwestern Pinwheels will disappear in no time, and will take you no time to prepare. Put these together early in the day, then just refrigerate until you are ready to slice and bake. These are also perfect for game day! 

For those of you not yet familiar with my Facebook page, yesterday I started a New Year countdown of Melding Magic’s top 10 most viewed recipes for 2013. I posted No. 10 yesterday, and am posting No. 9 today. Be sure to check it out! (If you have not already done so, I would be so thrilled if you shared your FB love by “liking” my page.) 

  

Preheat oven to 350° F. 

In large bowl, beat cream cheese until smooth. 

Beat in the cheddar cheese, green chilies, picante sauce, chili powder, garlic salt and onion powder, until well blended.

Separate each tube of crescent roll dough into 4 rectangles. Press perforations to seal. 

Spread about 1/4 cup cheese mixture over each rectangle. Roll up jelly-roll style, starting with a short end.

Wrap in plastic wrap and chill for at least 1 hour.

Cut each roll into 8 slices (6 for larger appetizers). Place on ungreased baking sheets.

Tip: Dental floss works well for cutting pinwheels.

If desired, sprinkle with additional chili powder. 

Bake for 10 to 12 minutes, or until puffed and golden brown.

Yields: 64 appetizers

SOUTHWESTERN PINWHEELS
Source: Taste of Home
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 package (8 ounces) PHILADELPHIA® Cream Cheese, softened
• 1 cup (4 ounces) shredded cheddar cheese
• 1 can (4 ounces) chopped green chilies, drained
• 2 Tablespoons picante sauce    
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic salt
• 1/4 teaspoon onion powder
• 2 tubes (8 ounces each) refrigerated crescent rolls
• Additional chili powder, optional

DIRECTIONS:

1. In a large bowl, beat cream cheese until smooth. Beat in the cheddar
    cheese, chilies, picante sauce, chili powder, garlic salt and onion powder until blended.
2. Separate each tube of crescent roll dough into four rectangles; press perforations to seal.
    Spread about 1/4 cup cheese mixture over each rectangle. Roll up jelly-roll style, starting
    with a short side.
3. Wrap in plastic wrap and chill for at least 1 hour.
4. Cut each roll into eight slices; place on ungreased baking sheets.
5. Sprinkle with additional chili powder if desired. Bake at 350° F. for 10-12 minutes or until
    golden brown.

Yield: 64 appetizers.