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Pepper Jack Twists with Salsa Dip Recipe

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This recipe for Pepper Jack Twists with Salsa Dip is from Great Family Great Food Great Fun!!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
1 cup shredded pepper Jack cheese (4 oz)
2 tablespoons sesame seed
Directions:
Directions:
In small bowl, mix dip ingredients. Cover; refrigerate at least 1 hour. Heat oven to 375°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 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. Bake 10 to 15 minutes or until golden brown. Serve warm with dip.
Number Of Servings:
Number Of Servings:
12

 

 

 

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