Baked Pesto & Sun-Dried Tomato Appetizer

1. 1

   Preheat oven to 400u00b0F.

2. 2

   Unroll crescent roll dough (I use Pillsbury); separate into 4 rectangles.

3. 3

   Place 2 of the rectangles side by side, on a nonstick baking dish. Firmly press seams and perforations together to seal. Reserve remaining dough for decorative garnish.

4. 4

   Cut the block of cream cheese horizontally. Place one half on the pastry. Spread with 2 tsp basil pesto and 2 tsp of finely chopped and drained oil packed sun dried tomatoes. Place the other half of the cream cheese on top to form a sandwich.

5. 5

   Bring up sides of dough to encase the cream cheese completely and decorate with remainder of dough.

6. 6

   Bake for 20 minutes. Enjoy!

* Per serving · 4 servings · Values may vary.

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