| 1 c. | shredded Cheddar |
| 8 oz | cream cheese |
| 4 oz | chopped green chilies, drained |
| 2 T | picante sauce |
| 1/2 tsp | chili powder |
| 1/4 tsp | garlic salt |
| 1/4 tsp | onion powder |
| 2 tubes | refrigerated crescent rolls |
PREP:
- Soften cream cheese.
- Chop chilies, if using fresh.
- Shred the Cheddar.
FINISH:
- In a mixing bowl, beat cream cheese. Add the remaining ingredients (except crescent rolls).
- Separate each tube of rolls into 4 rectangles. Press perforations to seal.
- Spread about 1/4 cup cheese mixture over each rectangle. Roll up jelly-roll style, starting with a short side.
- Wrap in plastic wrap and chill for at least one hour.
- Preheat oven to 350 F.
- Cut each roll into 8 slices; place on ungreased baking sheets. Sprinkle with additional chili powder if desired.
- Bake for 10-12 minutes or until golden brown.
