Baked Mexican Pinwheels Recipes

Steps:

• In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chiles, cheese and onions. Spread about 1/2 cup on each tortilla. , Roll up jelly-roll style; wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa.

Steps:

• 1. In medium mixing bowl, combine first 6 ingredients. Mix well.
• 2. On each tortilla, spread about 1/2 cup of mixture. In center, place a row of jalapeno halves lengthwise across tortilla.
• 3. Roll up jelly roll fashion and wrap in plastic wrap. Refrigerate at least 2 hours. Unwrap and cut each tortilla into 12 slices.
• 4. Garnish slices with a star of guacamole if desired. (If you can't find red jalapenos, green is fine. The red just looks prettier.)

Steps:

• Preheat oven to 375F degrees.
• Combine green/red peppers and olives with cheese.
• Lightly sprinkle cornmeal onto surface of 18x12" cutting board.
• Unroll crescent roll dough into eight rectangles, firmly press perforations to seal.
• Spread bean dip evenly to edges of each rectangle.
• Top each with with 2 tablespoons of cheese and vegetable mixture.
• Starting with shortest side, roll up; pinch edges to seal.
• Cut each roll into four 1" slices.
• Place sliced, cut side down, on a baking sheet or baking stone.
• Bake 24-26 minutes until golden brown.
• Serve warm with salsa and sour cream, if desired.

Steps:

• Beat cream cheese, cheese and sour cream until blended. Stir in olives, green chiles, green onions and seasonings., Spread over tortillas; roll up tightly. Wrap each in plastic, twisting ends to seal; refrigerate several hours., Unwrap. Cut into 1/2- to 3/4-in. slices, using a serrated knife. If desired, serve with salsa.