Mexican Confetti Pinwheels

• 1 (8 ounce) can refrigerated crescent dinner rolls
• 12 cup nacho cheese dip
• 14 cup finely chopped red bell pepper
• 14 cup chopped green onion

1. Heat oven to 375.
2. Unroll dough and separate into 4 rectangles; firmly press performations to seal.
3. Spread dip on rectangles to within 1/4 inch of edges.
4. Sprinkle with bell pepper and onions.
5. Starting with short side, roll up each rectangle; press to seal.
6. With serrated knite, cut each roll into 6 slices; place on stone or cookie sheet.
7. Bake 11-15 minutes or until edges are golden brown.

rolls, nacho cheese, red bell pepper, green onion

Taken from www.food.com/recipe/mexican-confetti-pinwheels-106648 (may not work)