Pepper-Jack Crescent Twist with Salsa-Ranch Dip
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- 1 c
- thick and chunky salsa
- 1/2 c
- ranch dressing
- 2 can(s)
- (8 oz) refrigerated crescent dinner rolls
- 1 c
- shredded pepper jack cheese
- 2 Tbsp
- sesame seeds
1In small bowl, mix dip ingredients. Cover; refrigerate at least 1 hour.
2Heat oven to 375. 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.
3Cut crosswise through both layers of dough into 12 strips. Place strips on cookie sheets. press one end of each strip; gently twist 3-4 times. Press remaining end to cookie sheet.
4Bake 10-15 minutes or until golden brown. Serve warm with chilled dip.