- Dip:
- 1 cup Old El Paso® 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 seeds
- In small bowl, combine dip ingredients; mix well. Cover; refrigerate at least 1 hour.
- Heat oven to 375 degrees F. Lightly grease cookie sheets. Unroll 1 can of dough into 11×8-inch rectangle; press perforations to seal. Sprinkle evenly with cheese to within 1/2 inch of long edges. Unroll remaining can of dough. Place dough over cheese; seal perforations. Sprinkle with sesame seeds. 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 degrees F for 10 to 15 minutes or until golden brown. Serve warm with dip.