Mexicali Pinwheels

Source: The Pampered Chef

1 green or red pepper (or combination)
1/2 cup pitted black olives
2 tablespoons cornmeal
2 packages refrigerated crescent rolls
1 (9 ounce) can bean dip
1 cup (4 ounces) shredded Mexican-style cheese
Salsa
Sour cream

Heat oven to 375 degrees F.

Finely chop pepper and olives using Food Chopper. Place in Batter Bowl. Lightly sprinkle cornmeal on cutting board. Unroll dough into 8 rectangles, press to seal perforations. Spread 2 tablespoons bean dip onto rectangles using All-Purpose Spreader. Top with 2 tablespoons cheese and vegetable mixture. Starting with shortest side, roll up, pinch edges to seal. Using 5-inch Self Sharpening Knife, cut each into 4 (1-inch) slices. Place cut sides down on Baking Stone. Bake 24 to 26 minutes, or until golden brown.

Serve warm with sour cream and salsa.