• Baked Pesto and Sun-Dried Tomato Appetizer

Baked Pesto and Sun-Dried Tomato Appetizer

30 16
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Prep Time
Total Time


This creamy appetizer has it all-it's easy to make, looks beautiful and is full of tangy flavour.

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What You Need

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Make It

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  • 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.

Special Extra

Cut leftover crescent dough into fall shapes, such as leaves or apples and place on top of appetizer. Bake and cool as directed.

Make Ahead

To save time, prepare this recipe several hours ahead and refrigerate until ready to bake.


  • 16

Nutritional Information

Serving Size 16
Calories 103
% Daily Value
Total fat 7.9g
Saturated fat 3.1g
Cholesterol 13mg
Sodium 192mg
Carbohydrate 6.7g
Dietary fibre 0g
Protein 1.6g
Vitamin A 3 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 3 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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