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Cream Cheese Chili Pinwheels

April 10, 2013

Cream Cheese Chili Pinwheels (14)

Cream Cheese Chili Pinwheels (3)

6 oz. cream cheese

1 –  4 oz. can diced green chilies

1/2 T. sugar 

1  8 oz.  tube Pillsbury Crescent rolls

Preheat oven to 375 degrees.

A block of cream cheese is 8 oz.  Cut this in quarters and use 3/4 of it.  Place in a bowl.

Cream Cheese Chili Pinwheels (2)

Add about 3/4 of the can of diced green chilies.

Cream Cheese Chili Pinwheels (4)

Add the sugar.  (This might sound weird to add sugar to this mixture but, believe me, it makes the perfect combination.

Cream Cheese Chili Pinwheels (1)

Using a fork, mash it all together, making sure to incorporate all of the sugar.  At this point you might want to give it a taste test and add more chilies if desired.

Open up your crescent rolls, separating them into two long rectangles.  Do not separate the triangles.

(Sorry – the pictures from here on out are pretty lousy.  I was in a hurry to take my pinwheels to a dinner party.)

Cream Cheese Chili Pinwheels (6)

Using a rolling pin, flatten them just a little, trying to pinch the perforations together.

Cream Cheese Chili Pinwheels (12)

With the back of a spoon, spread half of the cream cheese mixture onto one of the rectangles.  Save the other half of the mixture for the other rectangle.

Cream Cheese Chili Pinwheels (7)

Cream Cheese Chili Pinwheels (8)

Roll up the long way – making a “snake”.

Cream Cheese Chili Pinwheels (9)

Using a sharp knife, cut into 16 pinwheels.

Cream Cheese Chili Pinwheels (11)

NOTE:  You could refrigerate these at this point if you wanted to make them ahead of time.

Spray your cookie sheet with Pam.  Don’t forget this step as they will stick.

Cream Cheese Chili Pinwheels (10)

Place the 16 pinwheels on the cookie sheet, standing up.

Cream Cheese Chili Pinwheels (5)

Bake for 13 minutes at 375 degrees.

Once your first batch goes into the oven, start on the second rectangle.

Once they are done, immediately slide them off the cookie sheet onto a plate.  Enjoy!

Cream Cheese Chili Pinwheels (16)

RECIPE SOURCE:  Revised from My Homemade Life

WEIGHT WATCHERS:  1.3 PointsPlus per pinwheel

FULL RECIPE WITHOUT PICTURES —

CREAM CHEESE CHILI POPPERS

6 oz. cream cheese

1   4 oz. can diced green chilies

1/2 T. sugar 

1  8 oz.  tube Pillsbury Crescent rolls

Preheat oven to 375 degrees.

A block of cream cheese is 8 oz.  Cut this in quarters and use 3/4 of it.  Place in a bowl.

Add the diced green chilies.

Add the sugar.  (This might sound weird to add sugar to this mixture but, believe me, it is not overwhelming.  It makes the perfect combination.

Using a fork, mash it all together, making sure to incorporate all of the sugar.   At this point you might want to give it a taste test and add more chilies if desired.

Open up your crescent rolls, separating them into two long rectangles.  Do not separate the triangles.

Using a rolling pin, flatten them just a little, trying to pinch the perforations together.

With the back of a spoon, spread half of the cream cheese mixture onto one of the rectangles.  Save the other half of the mixture for the other rectangle.

Roll this rectangle up and using a sharp knife, cut into 16 pinwheels.

NOTE:  You could refrigerate these at this point if you wanted to make them ahead of time.

Spray your cookie sheet with Pam.  Don’t forget this step as they will stick.

Place the 16 pinwheels on the cookie sheet, standing up.

Bake for 13 minutes at 375 degrees.

Once your first batch goes into the oven, start on the second rectangle.

Once they are done, immediately slide them off the cookie sheet onto a plate.  Enjoy!

RECIPE SOURCE:  Revised from My Homemade Life

WEIGHT WATCHERS:  1.3 PointsPlus per pinwheel

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