Baked Pesto and Sun-Dried Tomato Appetizer

Name: Baked Pesto and Sun-Dried Tomato Appetizer
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European, Mediterranean
Ingredients: 1 can (8 oz.) refrigerated crescent dinner rolls; 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese; 2 tsp. CLASSICO Traditional Basil Pesto Sauce and Spread; 2 tsp. finely chopped drained oil-packed sun-dried tomatoes

3 steps

Prep:10minCook:20min

Updated at: Thu, 17 Aug 2023 08:04:27 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories103.9 kcal (5%)

Total Fat7.3 g (10%)

Carbs6.7 g (3%)

Sugars2 g (2%)

Protein2.1 g (4%)

Sodium166.5 mg (8%)

Fiber0 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

16 servings

1 canrefrigerated crescent dinner rolls

1 pkgcream cheese

2 tspbasil pesto sauce and spread

traditional

2 tspoil-packed sun-dried tomatoes

finely chopped, drained

Instructions

Step 1

Preheat oven to 400°F. Unroll crescent dough; separate into four rectangles. Place two of the rectangles, side-by-side, on nonstick baking sheet. Firmly press seams and perforations together to seal. Reserve remaining dough for decorative garnish.

Step 2

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 center 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.

Step 3

Bake 20 min. Serve warm with assorted crackers and fresh vegetables.

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