Zutaten für Chili Cheddar Pinwheels
- 4 ounces (113g) softened cream cheese
- 1 cup (100g) shredded cheddar cheese
- Green Chilies
- 2 tablespoons picante sauce
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Refrigerated Crescent Dinner Rolls
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Zubereitung von Chili Cheddar Pinwheels
- Preheat oven to 350°F (175°C).
- In a medium mixing bowl, beat 4 ounces (113g) of softened cream cheese until smooth.
- Stir in 1 cup (100g) shredded cheddar cheese, 1/2 cup (70g) chopped pickled jalapeños (or other chili), 2 tablespoons picante sauce, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, and 1/4 teaspoon onion powder. Mix well.
- Separate one 8-ounce can of crescent roll dough into 4 rectangles. Gently press perforations to seal.
- Spread about 1/4 cup of the cheese mixture evenly over each rectangle.
- Starting with a short side, tightly roll up each rectangle like a jelly roll.
- Wrap the pinwheels in plastic wrap and chill in the refrigerator for at least 1 hour (or up to overnight).
- Cut each roll into 8 slices (you should have 32 pinwheels total).
- Place pinwheels on ungreased baking sheets.
- Sprinkle with additional chili powder, if desired.
- Bake for 10-12 minutes, or until golden brown and heated through.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
1g
Fat
6g
Carbs
1g