OR Browse By...

Recipe Category

Then Recipe Type

More Search Options

Baked Pesto and Sun-Dried Tomato Philly Appetizer

Prep Time:
10 min

Total Time:
30 min

Makes:
16

1 pkg. (235 g) refrigerated crescent dinner rolls

1 pkg. (250 g) PHILADELPHIA Brick Cream Cheese

2 tsp. pesto

2 tsp. finely chopped sun-dried tomatoes

PREHEAT oven to 400°F. Unroll crescent dough to form 4 rectangles. Place 2 of the rectangles, side by side, on nonstick baking sheet. Firmly press seams and perforations together to seal. Reserve remaining dough for decorative garnish.

CUT block of cream cheese horizontally in half. Spread pesto onto bottom half of cream cheese; cover with tomatoes. Top with remaining cream cheese to form sandwich. Place in centre of dough. Bring up ends of dough around all sides of cream cheese to enclose completely; pinch ends of dough together to seal. Place, seam side down, on baking sheet. Cut remaining crescent dough into small fun shapes, such as leaves or fruit. Arrange on top of dough.

BAKE 20 min. Serve with Christie Wheat Thins Crackers and fresh vegetables.

Kraft Kitchens Tips

Variation

Instead of using leftover crescent roll dough for decorations, shape into crescents and bake as directed on package. Cool, then place in airtight container or resealable bag and store at room temperature until ready to serve.

K:42933v0ec:89838

(9)

Rated

by a cook on 1/3/2009
" I made this for a party and took the advice of useing half the cream cheese. It turned out great and was the first thing to go! !"

See All Ratings and Comments

Serving Size = 2 Tbsp.

Nutritional Information

Calories

104

Total fat

7.9 g

Saturated fat

3.5 g

Cholesterol

15 mg

Sodium

190 mg

Carbohydrate

6 g

Dietary fibre

0 g

Protein

2.5 g

Vitamin A

5 %DV

Vitamin C

0 %DV

Calcium

2 %DV

Iron

3 %DV