Baked Pesto and Sun-Dried Tomato Appetizer

Baked Pesto and Sun-Dried Tomato Appetizer
Baked Pesto and Sun-Dried Tomato Appetizer

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    can (225g) refrigerated crescent dinner rolls

  • 1

    package (250g) cream cheese

  • 2

    teaspoons prepared pesto

  • 2

    teaspoons finely chopped sun-dried

  • tomatoes

  • Ritz crackers

Directions

Preheat oven to 400. Unroll crescent dough to form 4 rectangles. Place 2 of the rectangles side by side on a nonstick baking sheet. Firmly press seams and perforations together to seal. Reserve remaining dough for decorative garnish. Cut block of cream cheese in half horizontally. Spread pesto onto bottom half of cream cheese, cover with tomatoes. Top with the top half of the cream cheese to form a sandwish. Place in center of the dough. Bring up ends of dough around all sides of cream cheese to enclose completely. Pinch ends of dough together to seal. Please seam side down on baking sheet. Bake 20 minutes. Serve with Ritz crackers.

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