Tex-Mex Pinwheels

Tex-Mex Pinwheels
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Calories 198 cals
Total Fat 13 g
Cholesterol 25 mg
Dietary Fiber 0 g
Sodium 338 mg
Protein 5 g
Total Carbohydrate 13 g

Prep Time: 15 Minutes

Time to Table: 25 Minutes

Serves: 8 (2 per serving)


  • 8 ounce can refrigerated crescent rolls
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/2 jalapeno chili, seeds and ribs removed, finely diced
  • 1/3 cup roasted tomatoes, finely diced
  • 1/2 cup finely shredded Mexican cheese blend
  • 1 cup Daisy Sour Cream


Heat the oven to 375 degrees. Line a large cookie sheet with parchment paper. Unroll the crescent dough on a work surface and divide into 2 long rectangles. Press the perforations in the dough firmly to seal. Sprinkle the dough with oregano and chili powder evenly over both rectangles. Top with the diced jalapeno. Pat the tomatoes dry with a paper towel. Sprinkle over the dough. Top each rectangle with the cheese. Roll up the dough starting at the short sides. With a sharp serrated knife, cut each roll into 8 slices. Place 1 1/2 inches apart on the cookie sheet. Press each pinwheel down firmly to about 1/4-inch thickness. Bake for 10 minutes or until golden brown. Remove the pinwheels to a cooling rack. Cool slightly. Top each with Daisy Sour Cream and serve. *Tip: look for roasted tomatoes in large grocery stores that have olive bars. They are usually in oil. If they can’t be found, try substituting sun-dried tomatoes or diced pimientos instead of the roasted tomatoes.


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