Mexican Confetti 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:

• 1. Heat oven to 350°F. Unroll dough and separate into 4 rectangles; firmly press perforations to seal. 2. Spread cheese dip over each rectangle to within 1/4 inch of edges. Sprinkle with bell pepper and onions. 3. 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 ungreased cookie sheet. 4. Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm. High Altitude (3500-6500 ft) No change.

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.

Steps:

• Heat oven to 375.
• Unroll dough and separate into 4 rectangles; firmly press performations to seal.
• Spread dip on rectangles to within 1/4 inch of edges.
• Sprinkle with bell pepper and onions.
• Starting with short side, roll up each rectangle; press to seal.
• With serrated knite, cut each roll into 6 slices; place on stone or cookie sheet.
• Bake 11-15 minutes or until edges are golden brown.

Steps:

• Heat oven to 350 degrees F. Unroll dough and separate into 4 rectangles; firmly press perforations to seal.
• Spread cheese dip over each rectangle to within 1/4 inch of edges. Sprinkle with bell pepper and onions.
• Starting with 1 short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on ungreased cookie sheet.
• Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.