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    You are in: Home / Recipes / Baked Pesto & Sun-Dried Tomato Appetizer Recipe
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    Baked Pesto & Sun-Dried Tomato Appetizer

    Baked Pesto & Sun-Dried Tomato Appetizer. Photo by Chef Decadent1

    1/1 Photo of Baked Pesto & Sun-Dried Tomato Appetizer

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Chef Decadent1's Note:

    Your guests will be standing by the oven waiting for this to come out. Don't expect it to last long...trust me! EASY and IMPRESSIVE! Compliments of Kraft.

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    Ingredients:

    Serves: 8

    Yield:

    loaf

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°F.
    2. 2
      Unroll crescent roll dough (I use Pillsbury); separate into 4 rectangles.
    3. 3
      Place 2 of the rectangles side by side, on a nonstick baking dish. Firmly press seams and perforations together to seal. Reserve remaining dough for decorative garnish.
    4. 4
      Cut the block of cream cheese horizontally. Place one half on the pastry. Spread with 2 tsp basil pesto and 2 tsp of finely chopped and drained oil packed sun dried tomatoes. Place the other half of the cream cheese on top to form a sandwich.
    5. 5
      Bring up sides of dough to encase the cream cheese completely and decorate with remainder of dough.
    6. 6
      Bake for 20 minutes. Enjoy!

    Ratings & Reviews:

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    Nutritional Facts for Baked Pesto & Sun-Dried Tomato Appetizer

    Serving Size: 1 (57 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 186.6
     
    Calories from Fat 105
    56%
    Total Fat 11.7 g
    18%
    Saturated Fat 6.6 g
    33%
    Cholesterol 45.3 mg
    15%
    Sodium 244.2 mg
    10%
    Total Carbohydrate 15.6 g
    5%
    Dietary Fiber 1.0 g
    4%
    Sugars 1.3 g
    5%
    Protein 4.8 g
    9%

    The following items or measurements are not included:

    pesto sauce

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