View Full Version : Pepper Jack Crescent Twists with Salsa Ranch Dip



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December 19th, 2005, 03:36 PM
Pepper Jack Crescent Twists with Salsa Ranch Dip

Dip:
1 cup Thick 'n Chunky Salsa
1/2 cup purchased ranch salad dressing

Twists:
2 8 ounce cans Pillsbury Refrigerated Crescent Dinner Rolls
4 ounces shredded hot pepper Monterey Jack cheese
2 tablespoons sesame seed

In small bowl, combine dip ingredients; mix well. Cover; refrigerate
at least 1 hour. Heat oven to 375F. Lightly grease cookie sheets.
Unroll 1 can of dough into 11 x 8 inch rectangle; press perforations
to seal. Sprinkle evenly with cheese to within 1/2 inch of long
edges. Unroll remaining can of dough; place over cheese; seal
perforations. 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 greased cookie
sheets. Press one end of each strip; gently twist 3 to 4 times. Press
remaining end to cookie sheet. Bake at 375F for 10 to 15 minutes or
until golden brown. Serve warm with dip.