Shelly's Recipe

PEPPERJACK CRESCENT TWISTS WITH SALSA RANCH DIP

Category: Bread

Dip
1 cup thick and chunky salsa
1/2 cup ranch dressing

Twists
2 (8 oz) can refrigerated crescent rolls
1 cup shredded pepper jack cheese
2 tsp sesame seeds

Dip: In a small bowl, combine dip ingredients and refrigerate at least 1 hour before serving. Twists: Preheat oven to 375. Lightly grease cookie sheet. Unroll 1 can dough into a rectangle, pressing perforations to seal. Sprinkle evenly with cheese within 1/2 inch of long edges. Unroll remaining can of dough and place over cheese; seal perforations. Sprinkle with sesame seeds.

With a rolling pin, lightly roll dough to press layers together. Cut crosswise through both layers of dough into 12 strips. Place strips on greased cookie sheets. Press 1 end of each strip; gently twist 3-4 times. Press remaining end to cookie sheet. Bake for 10-15 minutes or until golden brown. Serve warm with dip.