Pepper Jack Crescent Twists With Salsa-Ranch Dip
"I haven't tried this yet, but it looks delicious! Posted here for safe-keeping."
- Ready In:
- 1hr 15mins
- Ingredients:
- 5
- Yields:
-
12 twists
- Serves:
- 2-4
ingredients
- 1 cup salsa
- 1⁄2 cup ranch dressing
- 2 (8 ounce) cans crescent rolls
- 4 ounces shredded monterey jack pepper cheese
- 2 tablespoons sesame seeds
directions
- In small bowl, combine dip ingredients; mix well. Cover; refrigerate at least 1 hour.
- Heat oven to 375 degrees F. Lightly grease cookie sheets. Unroll 1 can of dough into 11x8-inch rectangle; press perforations to seal. Sprinkle evenly with cheese to within 1/2 inch of long edges. Unroll remaining can of dough.
- Place dough over cheese; seal perforations. Sprinkle with sesame seeds. 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 375 degrees F for 10 to 15 minutes or until golden brown. Serve warm with dip.
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RECIPE SUBMITTED BY
Hi! I'm Jen, and I'm a very beginner cook. I've never been a very adventurous eater (and am in fact rather picky), but I'm working on that. :D I've been baking with my mom for as long as I can remember and have always loved it.
