Pepper-Jack Crescent Twists with Salsa-Ranch Dip

Serve these cheesy bread twists that are baked with Pillsbury® crescent dinner rolls with a spicy dip made using Old El Paso® Thick 'n Chunky salsa.

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Servings 12

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( 9 ) Ratings

9 Ratings

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Bake-Off® Contest 38, 1998

Elizabeth Dell

Grayslake, Illinois

ingredients 5
Prep Time 15 min
Total Time 1 hr 5 min

Ingredients

Dip

1: cup Old El Paso® Thick 'n Chunky salsa

1/2: cup ranch dressing

Twists

2: cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1: cup shredded hot pepper Monterey Jack cheese (4 oz)

2: tablespoons sesame seed

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Directions

1 In small bowl, mix dip ingredients. Cover; refrigerate at least 1 hour.
2 Heat oven to 375°F. Lightly grease cookie sheets.
3 If using crescent rolls: Unroll 1 can of dough; press perforations to seal. If using dough sheets: Unroll 1 can of dough.
4 Sprinkle evenly with cheese to within 1/2 inch of long edges. If using crescent rolls: Unroll remaining can of dough. Place dough over cheese; seal perforations. If using dough sheets: Unroll remaining can of dough. Place dough over cheese.
5 Sprinkle with sesame seed. With rolling pin, lightly roll dough to press layers together. Cut crosswise through both layers of dough into 12 strips. Place strips on cookie sheets. Press one end of each strip; gently twist 3 to 4 times. Press remaining end to cookie sheet.
6 Bake 10 to 15 minutes or until golden brown. Serve warm with dip.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 240
Calories from Fat: 150),

% Daily Value

Total Fat: 16g; 16%
(Saturated Fat 5g, 5% Trans Fat 2g 2% ),
Cholesterol: 10mg; 10%;
Sodium: 600mg; 600%;
Total Carbohydrate: 18g; 18%
(Dietary Fiber 0g 0% Sugars 4g 4% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 6%;

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 1/2 Fat;