Mexican Pinwheels

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 10
• 1 cup red peppers or 1 cup green pepper, chopped
• 1/2 cup pitted black olives, chopped
• 2 tablespoons cornmeal
• 2 (4 ounce) packages refrigerated crescent dinner rolls
• 9 ounces bean dip
• 1 cup monterey jack cheese, shredded

Recipe

• 1 preheat oven to 375f degrees.
• 2 combine green/red peppers and olives with cheese.
• 3 lightly sprinkle cornmeal onto surface of 18x12" cutting board.
• 4 unroll crescent roll dough into eight rectangles, firmly press perforations to seal.
• 5 spread bean dip evenly to edges of each rectangle.
• 6 top each with with 2 tablespoons of cheese and vegetable mixture.
• 7 starting with shortest side, roll up; pinch edges to seal.
• 8 cut each roll into four 1" slices.
• 9 place sliced, cut side down, on a baking sheet or baking stone.
• 10 bake 24-26 minutes until golden brown.
• 11 serve warm with salsa and sour cream, if desired.