Mexican Finger Rolls

• 2 (10 each) cans refrigerated biscuit dough
• 4 oz. American or Cheddar cheese, cut into 20 strips (3 x 1/4 inch)
• 2 Tbsp. melted margarine or butter
• 1 tsp. taco seasoning mix
• 3/4 c. finely crushed corn chips

1. Preheat the oven to 400 degrees.
2. Grease an 11x7-inch baking pan.
3. Separate biscuits and pat each one to a 3 1/2 inch oval shape.
4. Place a strip of cheese on each.
5. Wrap the dough around the cheese strip.
6. Press all edges to seal.
7. Place the rolls into prepared pan, making 2 rows.
8. Combine the margarine and taco seasoning mix.
9. Brush over top of rolls.
10. Press the corn chips onto top of rolls.
11. Bake for 18 to 22 minutes until golden brown. Serve warm. Inside these crunchy rolls is a surprise tunnel of melted cheese. These can be reheated by wrapping them in aluminum foil and placing them in a 400 degree oven for about 8 minutes. They can also be made ahead, covered and refrigerated for up to 2 hours before baking. Makes 20 rolls.

cheddar cheese, margarine, taco seasoning mix, corn chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=95641 (may not work)