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Salsa Strips

 Salsa Strips
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.
5 ServingsPrep: 10 min. Bake: 20 min. + cooling


  • 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


  • 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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.