| 1 | can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet |
| 1 | package (3 oz) cream cheese, softened |
| 1 1/2 | teaspoons Old El Paso® taco seasoning mix (from 1-oz package) |
| 1/3 | cup finely shredded Cheddar cheese |
| 1/4 | cup Green Giant® Mexicorn® whole kernel corn with red and green peppers (from 11-oz can), drained |
| 2 | tablespoons finely chopped green onions (2 medium) |
| Old El Paso® Thick 'n Chunky salsa, if desired |
- Heat oven to 350°F. Spray cookie sheet with cooking spray.
- If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough and cut into 4 rectangles.
- In small bowl, mix cream cheese and taco seasoning mix. Stir in Cheddar cheese, corn and onions. Spread 2 tablespoons cream cheese mixture over each rectangle to within 1/4 inch of edges.
- Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.
- Bake 13 to 17 minutes or until edges are golden brown. Serve warm with salsa.
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