| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
12 |
Servings |
INGREDIENTS
| 1 |
c |
Old El Paso Garden Pepper or Thick 'n Chunky Salsa |
| 1/2 |
c |
Purchased ranch salad dressing |
| 2 |
cn |
(8-oz) Pillsbury Refrigerated Crescent Dinner Rolls |
| 4 |
oz |
(1 cup) hot pepper Monterey Jack cheese; shredded |
| 2 |
tb |
Sesame seed |
INSTRUCTIONS
DIP
TWISTS
In small bowl, combine dip ingredients; mix well. 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 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
greased cookie sheets. Press one end of each strip; gently twist 3 to 4
times. Press remaining end to cookie sheet.
Bake at 375 F. for 10 to 15 minutes or until golden brown. Serve warm with
dip.
Prep Time: 15 minutes (Ready in 1 hour 5 minutes)
Busted by KellyB kelly@hci.net 3/38/98
Recipe by: Copyright 1998 The Pillsbury Company
Posted to recipelu-digest by Kelly <kelly@hci.net> on Mar 28, 1998
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