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Chili Cheddar Pinwheels

 Chili Cheddar Pinwheels
These baked Southwestern bites, made with crescent roll dough, will steal the show at your next get-together. "They'll disappear in no time," assures Mary Dorchester of Midland, Texas.
21 ServingsPrep: 15 min. + chilling Bake: 10 min.


  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 can (4 ounces) chopped green chilies, drained
  • 2 tablespoons picante sauce
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon onion powder
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • Additional chili powder, optional


  • In a large bowl, beat cream cheese until smooth. Beat in the cheddar
  • cheese, chilies, picante sauce, chili powder, garlic salt and onion
  • powder until blended.
  • Separate each tube of crescent roll dough into four rectangles; press
  • perforations to seal. Spread about 1/4 cup cheese mixture over each
  • rectangle. Roll up jelly-roll style, starting with a short side.
  • Wrap in plastic wrap and chill for at least 1 hour.
  • Cut each roll into eight slices; place on ungreased baking sheets.
  • Sprinkle with additional chili powder if desired. Bake at 350°
  • for 10-12 minutes or until golden brown. Yield: 64 appetizers.
Nutritional Facts: 1 serving (3 each) equals 101 calories, 8 g fat (4 g saturated fat), 18 mg cholesterol, 199 mg sodium,

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Chili Cheddar Pinwheels (continued)

Nutritional Facts: 5 g carbohydrate, trace fiber, 3 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.