Chili Cheddar Pinwheels

1 package (8 ounces) cream cheese, softened
1 cup (4 ounces) shredded cheddar cheese
1 can (4 ounces) chopped green chilies, drained
2 tablespoons picante sauce
1/2 teaspoon chili powder
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
2 tubes (8 ounces each) refrigerated crescent rolls
Additional chili powder, optional

In a mixing bowl, beat cream cheese. Add the cheddar cheese, chilies, picante sauce, chili powder, garlic salt and onion powder.

Separate each tube of crescent roll dough into four 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 1 hour.

Cut each roll into eight slices; place on ungreased baking sheets. Sprinkle with additional chili powder if desired. Bake at 350 degrees for 10-12 minutes or until golden brown. Makes 64 appetizers