Real Recipes From Real Home Cooks ®

pepper-jack crescent twist with salsa-ranch dip

Recipe by
Sharon Whitley
Houston, TX

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

yield serving(s)
prep time 10 Min
cook time 15 Min
method Bake

Ingredients For pepper-jack crescent twist with salsa-ranch dip

  • DIP
  • 1 c
    thick and chunky salsa
  • 1/2 c
    ranch dressing
  • TWIST
  • 2 can
    (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.

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