Shelly's Recipe

MEXICAN CHEESE BREAD

Category: Bread

1 container refrigerated crescent dinner rolls
1/2 cup refried beans
3/4 cup shredded cheese
1 (12 oz) jar chunky salsa

Separate dough into 4 rectangles. Place side-by-side on ungreased baking sheet with long edges overlapping to for a 13x7 inch rectangle. Press perforations and edges to seal.

Spread beans in a 2 inch wide strip down center of dough length; top with 1/2 cup cheese and 1/4 cup salsa. Make cuts from filling-dough edges 1 1/2 inch apart on each side of rectangle.

Fold strips of dough at an angle over the filling, alternating from side-to-side; seal ends. Bake at 350 for 20 minutes; sprinkle bread with remaining cheese. Bake 5-10 minutes longer until cheese melts and the loaf is golden brown. Let stand 10 minutes on wire rack. Cut into 12 pieces; serve with remaining salsa.