Cream Cheese Encroute
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- 8 oz
- cream cheese
- halves of marinated roasted tomatoes or sundried
- 3 Tbsp
- clove of garlic chopped
- 8 oz
- refrigerated crescent rolls
- 1 tsp
1Slice cream cheese horizontally and lay out flat.
2Spread pesto over one half of cheese...then add tomatoes and garlic. Lay other half of cream cheese on top.
3Flatten out you crescent rolls so there are no seams. Lay filled block of cheese in the middle of dough and wrap.
4Seam side down on baking dish. Mix together egg and water to make a "wash" and brush over the dough.
5Bake at 375 for 15 -20 minutes till golden brown. Serve with crackers. I loved to add sliced black olives and minced green onion. YOu really can fill it with anything that it not to liquidy
6Another variation - Cranberry jelly....crushed pineapple totally drained of juice and crushed pistachios