Crescent Pepperjack Twists

Ingredients

• Pepper-Jack Crescent Twists with Salsa-Ranch Dip
• Yield: 12 Servings
• Cooks In: 10 Minutes
• Ingredients
• Dip
• 1 cup Old El Paso(R) Thick 'n Chunky salsa
• 1/2 cup ranch dressing
• Twists
• 2 cans (8 oz each) Pillsbury(R) refrigerated crescent dinner rolls
• 1 cup shredded pepper Jack cheese (4 oz)
• 2 tablespoons sesame seed
• Preparation
• In small bowl, mix dip ingredients. Cover; refrigerate at least 1 hour.
• 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.
• Cut crosswise through both layers of dough into 12 strips. Place strips on cookie sheets. Press one end of each strip; gently twist 3 to 4 times. Press remaining end to cookie sheet.
• Bake 10 to 15 minutes or until golden brown. Serve warm with dip.
• High Altitude (3500-6500 ft): No change.
• Elizabeth Dell
• Grayslake, IL
• Bake-Off(R) Contest 38, 1998
• 2007 and (R)/ of General Mills
• Bake-Off is a registered trademark of General Mills 2008
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