GE Recipes
Pepper-Jack Crescent Twists with Salsa-Ranch Dip
Prep Time: 15 Minutes; Start to Finish: 1 Hour 5 Minutes
Makes: 12 servings
Ingredients
Dip
- 1 cup Old El Paso® Thick 'n Chunky salsa
- 1/2 cup ranch dressing
Twists
- 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
- 1 cup shredded pepper Jack cheese (4 oz)
- 2 tablespoons sesame seed
Nutritional Information
1 Serving: Calories 240 (Calories from Fat 150); Total Fat 17g (Saturated Fat 5g); Cholesterol 10mg; Sodium 590mg; Total Carbohydrate 17g (Dietary Fiber 1g); Protein 5g
% Daily Value: Vitamin A 4%; Vitamin C 5%; Calcium 8%; Iron 4%
Exchanges: 1 Starch, 3 1/2 Fat
Grayslake, IL
Bake-Off® Contest 38, 1998
2007 © and ®/™ of General Mills
Bake-Off is a registered trademark of General Mills ©2008
Preparation
1. In small bowl, mix dip ingredients. 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 cookie sheets. Press one end of each strip; gently twist 3 to 4 times. Press remaining end to cookie sheet.
4. Bake 10 to 15 minutes or until golden brown. Serve warm with dip.
High Altitude (3500-6500 ft): No change.