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Baked Pesto and Sun-Dried Tomato Appetizer

average rating

rate/review

prep time

10 min

total time

30 min

makes

photo by:

kraft

recipe by: kraft

what you need

1 can (235 g) refrigerated crescent dinner rolls

1 pkg. (250 g) Philadelphia Brick Cream Cheese

2 tsp. pesto

2 tsp. finely chopped sun-dried tomatoes

make it

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.

BAKE 20 min. Serve with Ritz Crackers and fresh vegetables.