Ingredients:
Dip:
1. 1 cup Thick 'n Chunky Salsa
2. 1/2 cup purchased ranch salad dressing
Twists:
1. 2 (8-oz.) cans Refrigerated Crescent Dinner Rolls
2. 4 oz. (1 cup) shredded hot pepper Monterey Jack cheese
3. 2 tablespoons sesame seed
Method:
1. In small bowl, combine dip ingredients; mix well. Cover; refrigerate at
least 1 hour.
2. 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.
3. Cut crosswise through both layers of dough into 12 strips. Place strips
on greased cookie sheets. Press one end of each strip; gently twist 3 to
4 times. Press remaining end to cookie sheet.
4. Bake at 375°F. for 10 to 15 minutes or until golden brown.
Serve warm with dip. 12 servings
Dip:
1. 1 cup Thick 'n Chunky Salsa
2. 1/2 cup purchased ranch salad dressing
Twists:
1. 2 (8-oz.) cans Refrigerated Crescent Dinner Rolls
2. 4 oz. (1 cup) shredded hot pepper Monterey Jack cheese
3. 2 tablespoons sesame seed
Method:
1. In small bowl, combine dip ingredients; mix well. Cover; refrigerate at
least 1 hour.
2. 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.
3. Cut crosswise through both layers of dough into 12 strips. Place strips
on greased cookie sheets. Press one end of each strip; gently twist 3 to
4 times. Press remaining end to cookie sheet.
4. Bake at 375°F. for 10 to 15 minutes or until golden brown.
Serve warm with dip. 12 servings
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