Mexicali Pinwheels
Submitted by Cindy in Maple
1 green or red pepper (or combination)
1/2 cup pitted black olives 2 TBS. cornmeal
2 pkgs refrigerated crescent rolls
1 can (9 oz) bean dip
1 cup (4 oz) shredded Mexican -style cheese
salsa
sour cream
Preheat oven to 375F. Finely chop pepper and olives. Lightly sprinkle cornmeal on cutting board. Unroll
dough into 8 rectangles, press to seal perforations. Spread 2 TBS. bean dip onto rectangles.
Top with 2 TBS. cheese and vegetable mixture. Starting with shortest side, roll up, pinch edges to
seal. Cut each into 4 1" slices. Place
cut sides down on a baking stone. Bake 24-26 minutes, or until golden brown. Serve
warm with sour cream and salsa.