Zesty Nacho Pinwheels:
1 can (8 oz) refrigerated crescent dinner rolls
1 package (3 oz) cream cheese, softened
1 1/2 teaspoons taco seasoning mix (from 1.25-oz package)
1/3 cup finely shredded Cheddar cheese
1/4 cup whole kernel corn (from 11-oz can), drained
2 tablespoons finely chopped green onions (2 medium)
salsa, if desired
Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll dough and separate into 4 rectangles; firmly press perforations to seal.
In small bowl, mix cream cheese and taco seasoning mix. Stir in Cheddar cheese, corn and green onions. Spread 2 tablespoons cream cheese mixture over each rectangle to within 1/4 inch of edges.
Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.
Bake 13 to 17 minutes or until edges are golden brown. Serve these zesty nacho pinwheels warm with salsa & sour cream!