Salsa Strips Recipe

Salsa Strips Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

In Fredonia, New York, Joann Woloszyn relies on refrigerated crescent rolls to makes these crisp Southwestern appetizers. "Choose mild, medium or hot salsa to suit your taste," Joann suggests.

This recipe is:

Quick

[X]

Rate Salsa Strips Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Salsa Strips Recipe

Prep: 10 min. Bake: 20 min. + cooling

Yield: 5 Servings

10 20 30

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
2 tablespoons Dijon mustard
3/4 cup salsa
1 cup (4 ounces) shredded part-skim mozzarella cheese
Minced fresh cilantro

Directions

Unroll crescent roll dough and separate into four rectangles. Place on greased baking sheets. Spread mustard and salsa on each rectangle.
Bake at 350° for 10 minutes. Sprinkle with cheese; bake 8-10 minutes longer or until golden brown. Cool for 10 minutes. Cut each into four strips; sprinkle with cilantro. Yield: 16 appetizers.

Nutritional Facts 1 serving (3 each) equals 255 calories, 14 g fat (5 g saturated fat), 13 mg cholesterol, 781 mg sodium, 20 g carbohydrate, 1 g fiber, 9 g protein.

Originally published as Salsa Strips in Quick Cooking May/June 2000, p8