Ingredients
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1
package (3 oz) cream cheese, softened
1 1/2
teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
1/3
cup finely shredded cheddar cheese
1/4
cup whole kernel corn with red and green peppers (from 11-oz can), drained
2
tablespoons finely chopped green onions (2 medium)
Salsa, if desired
Preparation
Heat oven to 350°F. Spray cookie sheet with cooking spray.
If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough and cut into 4 rectangles.
In small bowl, mix cream cheese and taco seasoning mix. Stir in Cheddar cheese, corn and 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 warm with salsa.
