Green Chili Swirl Recipe
Green Chili Swirl Recipe photo by RHODES™
Publisher Photo
Publisher Photo
—Taste of Home Cooking School
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 15 min.

Ingredients

  • 12 Rhodes™ Dinner Rolls, thawed
  • 8 ounces cream cheese, softened
  • 2 cans (4 ounces each) chopped green chilies
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 teaspoon chili powder
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon onion powder
  • Salsa

Directions

Spray counter or surface lightly with cooking spray. Combine rolls to form a ball. Roll into a 12-in. x 18-in. rectangle. Combine remaining ingredients; mix well. Spread evenly over dough. Roll up jelly-roll style starting with the long side. With a sharp knife cut into 12 equal pieces.
Place cut side down on a baking sheet coated with cooking spray. Cover with plastic wrap coated with cooking spray. Let rise 30 minutes. Remove wrap; bake at 350° for 15-20 minutes or until golden brown. Serve with salsa. Yield: 12 servings.
Originally published as Green Chili Swirl in Taste of Home Cooking School Collection Fall 2009, p27

  • 12 Rhodes™ Dinner Rolls, thawed
  • 8 ounces cream cheese, softened
  • 2 cans (4 ounces each) chopped green chilies
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 teaspoon chili powder
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon onion powder
  • Salsa
  1. Spray counter or surface lightly with cooking spray. Combine rolls to form a ball. Roll into a 12-in. x 18-in. rectangle. Combine remaining ingredients; mix well. Spread evenly over dough. Roll up jelly-roll style starting with the long side. With a sharp knife cut into 12 equal pieces.
  2. Place cut side down on a baking sheet coated with cooking spray. Cover with plastic wrap coated with cooking spray. Let rise 30 minutes. Remove wrap; bake at 350° for 15-20 minutes or until golden brown. Serve with salsa. Yield: 12 servings.
Originally published as Green Chili Swirl in Taste of Home Cooking School Collection Fall 2009, p27

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