Dip:
1 cup Old El PasoŽ Garden Pepper or Thick 'n Chunky Salsa
1/2 cup purchased ranch salad dressing
Twists:
2 8 ounce cans Pillsbury Refrigerated Crescent Dinner Rolls
4 ounces shredded hot pepper Monterey Jack cheese
2 tablespoons sesame seed
In small bowl, combine dip ingredients; mix well. Cover; refrigerate at least 1 hour. Heat oven to 375F. Lightly grease cookie sheets. Unroll 1 can of dough into 11 x 8 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 375F for 10 to 15 minutes or until golden brown. Serve warm with dip. 12 servings.
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