Easy Mexican Cheese Bread - cooking recipe

Ingredients

1 (8 oz.) can refrigerated crescent rolls
1/2 c. refried beans
3/4 c. shredded cheese for tacos (3 oz.)
1 (12 oz.) jar chunky salsa

Preparation

Separate dough into 4 rectangles.
Place side by side on ungreased baking sheet with long edges overlapping slightly to form 13 x 7-inch rectangle.
Press perforations and edges to seal. Spread beans in 2-inch wide strip down center of dough length. Top with 1/2 cup cheese and 1/4 cup salsa.
Make cuts from filling to dough edge 1 1/2 inches apart on each side of rectangle.
Fold strips of dough at angles over filling, alternating from side to side.
Seal.