Pepper-Jack Crescent Twist with Salsa-Ranch Dip

Sharon Whitley


Easy and good, you'll be wanting to pinch this one. I found this on GE Knew it was a hit for our house.


☆☆☆☆☆ 0 votes

makes 12 strips
10 Min
15 Min


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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

How to Make Pepper-Jack Crescent Twist with Salsa-Ranch Dip


  • 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.

Printable Recipe Card

About Pepper-Jack Crescent Twist with Salsa-Ranch Dip

Main Ingredient: Bread
Regional Style: Southwestern
Other Tags: Quick & Easy, For Kids

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