Baked Pesto & Sun-Dried Tomato Appetizer

READY IN: 30mins
SERVES: 8
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400°F.
  • 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.
  • Bake for 20 minutes. Enjoy!
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