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Mexican Veggie Pinwheels

mexican veggie pinwheels Appetizer Mexican
Mexican Veggie Pinwheels
  • Prep 15 min
  • Total 30 min
  • Servings 12


  • 1 (8oz) can refrigerated Pillsbury Grand Crescent Rolls
  • 1/3 cup Old El Paso refried beans, mixed until smooth
  • 2 tablespoons Old El Paso mild taco sauce
  • 1/3 cup red bell pepper, diced
  • ½ cup green onions, trimmed and finely sliced
  • 1/2 cup Mexican 3 cheese blend


  • 1
    Unroll dough; separate into 2 rectangles. Firmly press perforations to seal.
  • 2
    Spread the refried beans evenly over both rectangles. Add one tablespoon of taco sauce to each rectangle and spread. Sprinkle red bell pepper, green onions and cheese to completely cover.
  • 3
    Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on a non-stick ungreased cookie sheet.
  • 4
    Bake for 15 minutes until golden. Allow to cool for 5 minutes before removing from tray.

No nutrition information available for this recipe

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