Dip:
1 cup thick 'n chunky salsa
1/2 cup purchased ranch salad dressing
Twists:
2 (8-oz.) cans refrigerated crescent dinner rolls
4 oz. (1 cup) shredded hot pepper Monterey Jack cheese
2 tbsps sesame seeds

Pepper-Jack Crescent Twists With Salsa-Ranch Dip

1. In a small bowl, combine dip ingredients; mix well. Cover; refrigerate at least for 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.
3. 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.
4. Cut crosswise through both layers of dough into 12 strips. Place strips on greased cookie sheets. Press one end of each strip and gently twist 3 to 4 times. Press remaining end to cookie sheet.
5. Bake at 375� F. for 10 to 15 minutes or until golden brown. Serve warm with dip.
   Makes 12 servings
   Preparation time: 30 minutes