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Salsa Strips Recipe
Salsa Strips Recipe photo by Taste of Home

Salsa Strips Recipe

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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.
TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling
MAKES:5 servings
TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling
MAKES: 5 servings

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

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.

Directions

  1. Unroll crescent roll dough and separate into four rectangles. Place on greased baking sheets. Spread mustard and salsa on each rectangle.
  2. 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.
Originally published as Salsa Strips in Quick Cooking May/June 2000, p8

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.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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