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


  • DIP

  • 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


  1. In small bowl, mix dip ingredients. Cover; refrigerate at least 1 hour.
  2. Heat 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.
  3. Cut 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.
  4. Bake 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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