Pepper Jack Crescent Twists With Salsa-Ranch Dip

I haven't tried this yet, but it looks delicious! Posted here for safe-keeping.

• Ready In: 1 hr 15 mins
• Serves: 2-4
• Yields: 12 twists

Ingredients

• 1  cup salsa
• 1⁄2 cup  ranch dressing
• 2 (8 ounce) cans  crescent rolls
• 4  ounces  shredded monterey jack pepper cheese
• 2  tablespoons sesame seeds

Directions

1. In small bowl, combine dip ingredients; mix well. Cover; refrigerate at least 1 hour.
2. Heat oven to 375 degrees 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.
3. 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; gently twist 3 to 4 times. Press remaining end to cookie sheet.
5. Bake at 375 degrees F for 10 to 15 minutes or until golden brown. Serve warm with dip.