Nacho Pinwheels Recipes

NACHO PINWHEELS

Steps:

• Heat oven to 425°F. Grease cookie sheet with shortening or cooking spray. In large bowl, stir Bisquick mix, chili powder, oregano and water until soft dough forms. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times.
• Roll dough into 18x10-inch rectangle. Brush butter over dough. Sprinkle with cheese. Roll up rectangle tightly, beginning at 18-inch side. Pinch edge into roll to seal. Cut into 18 slices. Place on cookie sheet.
• Bake 11 to 13 minutes or until golden brown. Serve warm with salsa and sour cream.

NACHO CHEESE PINWHEELS

Steps:

• Spread each tortilla with about 2 tablespoons bean dip and 2 tablespoons cheese dip. Sprinkle each with onions.
• Tightly roll up tortillas; wrap individually in plastic wrap. Refrigerate at least 1 hour but no longer than 24 hours. To serve, cut off ends from each roll and discard. Cut rolls into 1/2- to 3/4-inch slices. Secure with toothpicks if desired.

TACO PINWHEELS

Steps:

• In a small bowl, beat the cream cheese until smooth. Stir in the taco meat, cheese, salsa, mayonnaise, olives and onion. Spread over tortillas. Sprinkle with lettuce; roll up tightly. Wrap securely and refrigerate for at least 1 hour., Unwrap and cut into 1-in. pieces. Serve with additional salsa.

EASY NACHO CHEESE PINWHEELS RECIPE - (4.5/5)

Steps:

• Spread each tortilla with about 2 tablespoons bean dip and 2 tablespoons cheese dip. Sprinkle each with onions. Tightly roll up tortillas; wrap individually in plastic wrap. Refrigerate at least 1 hour but no longer than 24 hours. To serve, cut off ends from each roll and discard. Cut rolls into 1/2- to 3/4-inch slices. Secure with toothpicks if desired.

TORTILLA PINWHEELS

Steps:

• Spread whipped cream cheese spread evenly on tortillas. Sprinkle the green onions, black olives and chopped ham slices evenly between all ten of the tortillas. Roll tortillas up jellyroll style. Cover with plastic wrap and refrigerate for 2 hours.
• Remove from refrigerator and slice at 3/4 inch intervals. Arrange on tray and serve.

NACHO CHEESE PINWHEELS

Steps:

• Spread each tortilla with about 2 tablespoons bean dip and 2 tablespoons cheese dip.
• Sprinkle with onions.
• Tightly roll up tortillas and wrap individually in plastic wrap.
• Refrigerate at least 1 hour, but no longer than 24 hours.
• (Storing the roll-ups too long results in soggy tortillas.).
• To serve, cut off ends from each roll and discard.
• Cut rolls into 1/2 to 3/4-inch slices.
• Secure with toothpicks, if desired.

NACHO PINWHEELS

Steps:

• 1. Heat oven to 425°. Grease cookie sheet. Stir Bisquick, chili powder, oregano and water until soft dough forms. Place dough on surface sprinkled with Bisquick gently roll in Bisquick to coat. Shape into a ball knead 10 times.2. Roll dough into 18 x 10-inch rectangle. Brush margarine over dough. Sprinkle with cheese. Roll up rectangle tightly, beginning at 18-inch side. Pinch edge into roll to seal. Cut into 18 slices. Place on cookie sheet.3. Bake 11 to 13 minutes or until golden brown. Serve with salsa and sour cream.HIGH ALTITUDE (3500 to 6500 feet): No changes.NUTRITION FACTS: 1 Serving: Calories 340 (Calories from Fat 160) Fat 18g (Saturated 7g) Cholesterol 20mg Sodium 1020mg Carbohydrate 37g (Dietary Fiber 1g) Protein 9g % DAILY VALUE: Vitamin A 10% Vitamin C 0% Calcium 20% Iron 10% DIET EXCHANGES: 2 1/2 Starch 3 FatFrom "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.