pepper-jack crescent twist with salsa-ranch dip

How To Make pepper-jack crescent twist with salsa-ranch dip

• 1

  In small bowl, mix dip ingredients. Cover; refrigerate at least 1 hour.
• 2

  Heat oven to 375. 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 3-4 times. Press remaining end to cookie sheet.
• 4

  Bake 10-15 minutes or until golden brown. Serve warm with chilled dip.
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