Recipe - Pepper-Itch Arm Seasoned Stuffing Bread With Uses

DIP
1 cup Old El Paso Garden Pepper or
Thick 'n Chunky Salsa
One half cup Purchased ranch salad
dressing

TWISTS
2 cn (8oz) Pillsbury
Refrigerated Crescent
Dinner Rolls
4 ounce (1 cup) hot pepper Monterey
Jack cheese; shredded
2 tablespoon Sesame seed

In small bowl, combine dip ingredients; mix well. Cover; refrigerate at
least 1 hour.

Heat oven to 375 F. Lightly grease cookie sheets. Unroll 1 can of dough
into 11x8inch rectangle; press perforations to seal. Sprinkle evenly with
cheese to within One half 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 375 F. for 10 to 15 minutes or until golden brown. Serve warm with
dip.

Prep Time: 15 minutes (Ready in 1 hour 5 minutes)

Busted by KellyB kelly@hci.net 3/38/98

Recipe by: Copyright 1998 The Pillsbury Company

Posted to recipeludigest by Kelly kelly@hci.net on Mar 28, 1998