Unroll crescent roll dough (I use Pillsbury); separate into 4 rectangles.
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.
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.
Bring up sides of dough to encase the cream cheese completely and decorate with remainder of dough.