8 ounces softened cream cheese
1 cup shredded cheddar cheese
4 ounces chopped green chiles, drained
2 tablespoons salsa
1/2 teaspoon chili powder
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
2 tubes (8 ounces each) refrigerated crescent roll dough

Beat cream cheese till smooth. Add all remaining ingredients except dough. Separate each tube of dough into 4 rectangles and press perforations to seal. Spread 1/4 cup cheese mixture over each rectangle. Roll up jelly roll style, starting with short side. Wrap in plastic wrap and chill 1 hour. Heat oven to 350°F. Cut each roll into 8 slices and place on ungreased baking sheets. Bake 10-12 minutes till golden brown.