Nacho Cheesy Pizza Rolls™
Prep: 10 min
Total: 25 min
1 bag (40-count) Totino’s™ Pizza Rolls™ frozen cheese pizza snacks
1 tablespoon Old El Paso™ original taco seasoning mix (from 1-oz package)
6 oz Kraft™ Velveeta™ original cheese, cut into 1/2-inch cubes
1 can (4.5 oz) Old El Paso™ chopped green chiles
2/3 cup pico de gallo
Sliced ripe olives, diced avocado, sliced jalapeños, chopped cilantro, sour cream, as desired
Heat oven to 425°F. Line 15x10x1-inch pan with Reynold’s Kitchens® Parchment Paper.
In large resealable food-storage plastic bag, mix frozen pizza snacks with taco seasoning mix. Seal, and shake bag to coat; spread pizza snacks in single layer on pan. Bake 12 to 14 minutes or until heated through. Push pizza snacks together until touching.
Meanwhile, in 2-cup microwavable glass measuring cup, microwave cheese uncovered on High 60 to 90 seconds, stirring every 30 seconds, until melted. Stir in green chiles; microwave 15 to 30 seconds or until heated through and pourable.
Pour warm cheese mixture on top of hot pizza snacks; top with pico de gallo. Serve topped with remaining ingredients.
For a taco-seasoned dip, stir leftover seasoning mix into sour cream, and serve!
Make cleanup a breeze! Line your pan with Reynold’s Kitchens™ Parchment Paper or Reynold’s Wrap™ Aluminum Foil.
(Photo and Recipe credited to Betty Crocker Kitchens)