Pepper-Jack Crescent Twists with Salsa-Ranch Dip

  • Prep 15 min
  • Total 1 hr 5 min
  • Ingredients 5
  • Servings 12
Pepper-Jack Crescent Twists with Salsa-Ranch Dip

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

Steps

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  • 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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
150
% Daily Value
Total Fat
16g
25%
Saturated Fat
5g
25%
Trans Fat
2g
Cholesterol
10mg
4%
Sodium
600mg
25%
Potassium
20mg
1%
Total Carbohydrate
18g
6%
Dietary Fiber
0g
0%
Sugars
4g
Protein
5g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
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;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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