Salsa Strips Recipe
Salsa Strips Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
5 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min. + cooling
MAKES:
5 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min. + cooling

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

Nutritional Facts

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

  • 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
  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

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