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| 1 Tasse | Old El Paso Garden Pepper or Thick 'n Chunky Salsa |
| 1/2 Tasse | Purchased ranch salad dressing |
| 2 Dose | (8-oz) Pillsbury Refrigerated Crescent Dinner Rolls |
| 4 x ca. 30 g | (1 cup) hot pepper Monterey Jack cheese; shredded |
| 2 Esslöffel | Sesame seed |
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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 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 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.
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