Pepper-Jack Crescent Twists with Salsa-Ranch Dip

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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™ refrigerated Crescent Dough Sheet
1
cup shredded hot pepper Monterey Jack cheese (4 oz)
2
tablespoons sesame seed

Directions

  1. 1 In small bowl, mix dip ingredients. Cover; refrigerate at least 1 hour.
  2. 2 Heat oven to 375°F. Lightly grease cookie sheets.
  3. 3 If using crescent rolls: Unroll 1 can of dough; press perforations to seal. If using dough sheets: Unroll 1 can of dough.
  4. 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. 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. 6 Bake 10 to 15 minutes or until golden brown. Serve warm with dip.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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