Pampered Chef Recipes
Mexicali Pinwheels
Ingredients
- 1 green or red bell 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
Instructions
- 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.
Attribution
Recipe credit: Pampered Chef