Baked Pesto and Sun-Dried Tomato Appetizer – a delicious recipe with rolls, Cream Cheese, Genova, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat oven to 400F.
2
Unroll crescent dough to form 4 rectangles.
3
Place 2 of the rectangles, side by side, on nonstick baking sheet.
4
Firmly press seams and perforations together to seal.
5
Reserve remaining dough for decorative garnish.
6
Cut block of cream cheese horizontally in half.
7
Spread pesto onto bottom half of cream cheese; cover with tomatoes.
8
Top with remaining cream cheese to form sandwich.
9
Place in centre of dough.
10
Bring up ends of dough around all sides of cream cheese to enclose completely; pinch ends of dough together to seal.
11
Place, seam side down, on baking sheet.
12
Bake 20 min.
13
Serve with Ritz Crackers and fresh vegetables.
172
kcal
Calories
17
g
Fat
2
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 can (235 g) refrigerated crescent dinner rolls, 1 pkg. (250 g) Philadelphia Brick Cream Cheese, 2 tsp. CLASSICO Basil Pesto di Genova, 2 tsp. finely chopped sun-dried tomatoes.
Yes, Baked Pesto and Sun-Dried Tomato Appetizer falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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