Love My Philly

Pesto doesn’t just go great on pasta and dips; it’s great as a filling for this creative, pocket-like appetizer. This Baked Pesto and Sun-Dried Tomato Appetizer is a great way to start off a party or even to take along on a picnic. Here’s a good idea: serve with a side of assorted crackers and fresh vegetables.

Prep Time: 10 min
Total Time: 30 min
Makes: 16 servings, 2 Tbsp. each

Nutritional Information

Ingredients

1 can (8 oz.) refrigerated crescent dinner rolls
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
2 tsp. pesto
2 tsp. finely chopped drained oil-packed sun-dried tomatoes

Instructions

PREHEAT oven to 400°F. Unroll crescent dough; separate into four rectangles. Place two of the rectangles, side-by-side, on nonstick baking sheet. Firmly press seams and perforations together to seal. Reserve remaining dough for decorative garnish.
CUT block of cream cheese horizontally in half. Spread pesto onto bottom half of cream cheese; cover with tomatoes. Top with remaining cream cheese to form sandwich. Place in center of dough. Bring up ends of dough around all sides of cream cheese to enclose completely; pinch ends of dough together to seal. Place, seam-side down, on baking sheet. Cut remaining crescent dough into small fun shapes, such as leaves or fruit. Arrange on top of dough.
BAKE 20 min. Serve warm with assorted NABISCO Crackers and fresh vegetables.