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Instructions
Step
1
Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
Step
2
In small bowl, mix cream cheese, bacon, Mexican cheese blend, green onions and jalapeños until well blended.
Step
3
Unroll dough into 12x8-inch rectangle. Press perforations to seal.
Step
4
Spread cream cheese mixture evenly on dough rectangle to within 1/4 inch of edges.
Step
5
Starting with one long side, roll up rectangle; press seams to seal. With sharp serrated knife, cut into 24 slices. Place 1 inch apart on cookie sheet.
Step
6
Bake 15 to 20 minutes or until golden brown. Serve warm.
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Pickled jalapeños add the spicy heat to these pinwheels.
Shape these pinwheels up to 2 hours ahead of time; cover with plastic wrap, and refrigerate. Add a few minutes to the bake time.
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