Salsa Strips

I'm still trying to figure out a balance between spending time in the kitchen (which I love) and not being away from my husband and babe for too long due to a complicated recipe. So that tends to lend itself to a lot of taco nights at our house. Which is GREAT because we love tacos, but seriously... how boring is that?! So I decided that instead of reinventing tacos I would make us a little appetizer. Salsa Strips seemed like the perfect answer! Quick, tasty, and still something new to try.

Ingredients:

• 1 tube (8 ounces) refrigerated crescent rolls
• 2 tablespoons Dijon mustard
• 3/4 cup salsa
• Shredded cheese
• Cilantro (I use Penzey's dehydrated Cilantro... great stuff if you don't have fresh on hand!)

Directions:

• Unroll crescent roll dough and separate into four rectangles.
• Place on greased baking sheets.
• Spread mustard onto each rectangle. Then top with salsa.
• 
• 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.

These were a nice change of pace. Although the flakiness of the crescent roll was kind of odd compared to the heaviness of the salsa and cheese. I think I would try on a different type of refridgerated bread next time. But the dijon/salsa combo was delicious!

source: taste of home