Super Simple Salsa Snacks
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2 cans (8 ounces) Pillsbury refrigerated crescent dinner rolls
2 tubs (8 ounces) garden vegetable cream cheese spread
1 jar (24 ounces) Old El Paso Thick 'n Chunky Salsa
1 cup shredded cheddar cheese
Preheat oven to 350 degrees. Unroll crescent dinner roll dough. Pat into a lightly greased 15x10x1-inch jelly roll pan, pressing edges and perforations together to line the bottom of the pan. Bake at 350 degrees for 7 to 8 minutes or until lightly browned. Cool.
Spread garden vegetable cream cheese spread over crust in pan. Then add a layer of thick 'n chunky salsa followed with a layer of shredded cheddar cheese. Cover and chill 6 to 8 hours or until firm. Approximately 3 dozen snacks.