Mexican Pinwheels

Ingredients

 * 1 cup red chile pepper, chopped
 * 1/2 cup pitted black olives, chopped
 * 2 tablespoons corn meal
 * 2 packages refrigerated crescent rolls
 * 9 ounces bean dip
 * 1 cup Monterey jack Cheese, shredded
 * salsa and sour cream

Directions

 * 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. Serve warm with salsa and sour cream, if desired.

Contributed by
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