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

Baked Pesto and Sun-Dried Tomato Appetizer

11 Review(s)
Cook Minutes 30 Min
Prep : 10 Min Cook: 20 Min
This creamy appetizer has it all-it's easy to make, looks beautiful and is full of tangy flavour.
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16 Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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How do I make it ?
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Step 1
Preheat oven to 400°F. Unroll crescent dough to form 4 rectangles. Place 2 of the rectangles, side by side, on nonstick baking sheet. Firmly press seams and perforations together to seal. Reserve remaining dough for decorative garnish.
Step 2
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 centre 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.
Step 3
Bake 20 min. Serve with Ritz Crackers and fresh vegetables.
Kraft Kitchen Tips!
Special Extra
Cut leftover crescent dough into fall shapes, such as leaves or apples and place on top of appetizer. Bake and cool as directed.
Make Ahead
To save time, prepare this recipe several hours ahead and refrigerate until ready to bake.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 3 g
15 %
Cholesterol 15 mg
Sodium 190 mg
8 %
Carbohydrate 7 g
Fibre 0 g
Sugars 0 g
Protein 2 g
Vitamin A
4 %
Vitamin C
0 %
4 %
4 %
Makes 16 servings, 2 Tbsp. each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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