Ingredients

The following ingredients have 4 Servings
  • 4 oz (from 8-oz package) cream cheese, cubed and softened
  • 2 teaspoons Old El Paso™ original taco seasoning mix (from 1-oz package)
  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
  • 2 tablespoons finely chopped ripe olives
  • 2 tablespoons finely chopped pickled jalapeño chiles
  • 2 tablespoons finely chopped red bell pepper
  • 2 tablespoons thinly sliced green onion
  • 3/4 cup shredded Cheddar cheese (3 oz)
  • 2 tablespoons butter, melted
  • 1/4 cup sour cream

Instruction

  • Heat oven to 375°F. Spray large cookie sheet with cooking spray. In small bowl, mix cream cheese and taco seasoning mix; stir to completely combine.
  • If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut in half horizontally and vertically to form 4 rectangles.
  • Spread each rectangle with about 2 tablespoons cream cheese mixture. In small bowl, mix olives, jalapeño, bell pepper and 1 tablespoon of the green onion. Divide olive mixture among rectangles; top with shredded cheese.
  • Starting at shortest side, roll up each rectangle; pinch edges to seal. Cut each roll into 5 slices. Place cut side down 1 inch apart on cookie sheet. Brush pinwheels with melted butter.
  • Bake 13 to 17 minutes or until golden brown. Serve topped with sour cream and remaining 1 tablespoon green onion.