Pepper-Jack Crescent Twists with Salsa-Ranch Dip

             
         
   

           Pepper-Jack Crescent Twists with Salsa-Ranch Dip


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

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.