CHEESE & PESTO EASY BAKE APPETIZER

Marge Taggart

By
@Marge1162

This creamy appetizer has it all - it's easy to make, looks beautiful and is full of tangy (Italian) flavor. A great holiday appetizer.

Recipe: Courtesy of Kraft Foods. (Was slightly modified.)


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Serves:

12

Prep:

10 Min

Cook:

18 Min

Method:

Bake

Ingredients

1 can(s)
(4 oz. or 8 oz.) refrigerated crescent dinner rolls (cut dough in half or 3/4 for 8 oz. can of dough)
1 pkg
(8 oz.) philadelphia cream cheese
2 Tbsp
digiornio basil pesto sauce (i used "classico" brand & drained liquid)
2 Tbsp
chopped roasted red peppers (i used mancini brand "sweet" roasted red peppers)
1
egg

Directions Step-By-Step

1
PREHEAT oven to 350 degrees F. Unroll dough on lightly greased baking sheet; press seams together to form 12 x 4-inch rectangle.
2
CUT brick of cream cheese in half horizontally; place one half on top of one half of the dough. Top with 1 Tbsp. pesto and red peppers. Place other half of cream cheese brick on top. Top with remaining pesto. Brush edges with egg. Bring dough over cream cheese to completely enclose cream cheese; press edges together to seal. Brush with egg.
3
BAKE 15 to 18 minutes or until lightly browned. Cool 10 minutes. Serve with Ritz crackers and fresh vegetables. Makes 12 servings.
4
To save time, prepare this recipe several hours ahead and refrigerate until ready to bake.

About this Recipe

Course/Dish: Cheese Appetizers
Main Ingredient: Dairy
Regional Style: Italian
Other Tag: Quick & Easy