Tomato Pesto Baked Cream Cheese
Easy and delicious recipe for baked cream cheese and tomato pesto all wrapped inside warm and flaky Crescents® dough.
Servings : 8 servings
Ingredients
- 1 tube (4-ounces) Pillsbury Original Crescents®
- 1 package (8-ounces) Low Fat Cream Cheese or Neufchatel Cheese (tastes best with full fat cream cheese)
- 1/2 teaspoon chopped fresh rosemary
- 1/2- cup Sun Dried Tomato Pesto Sauce*
- 1 egg yolk , beaten
- Crackers and assorted Fall/Winter fruits , to serve
Instructions
- Preheat oven to 350F.
- Lightly grease a baking sheet with cooking spray and set aside.
- Unroll Crescents® dough on a lightly floured surface.
- Press together all the seams and form a rectangle; set aside.
- Remove cream cheese block from package and transfer to a plate.
- Sprinkle rosemary on top of cream cheese and press down the rosemary.
- Spread Tomato Pesto Sauce over the cream cheese.
- Place cream cheese, tomato pesto side down, in the center of dough.
- Bring sides of dough together, pressing edges to seal, covering all sides of cheese. Cut off any excess dough.
- Transfer to previously prepared baking sheet.
- Brush with egg yolk.
- Bake for 15 minutes, or until lightly browned.
- Remove from oven.
- Cut in half.
- Serve immediately with crackers and assorted fruits.
Notes
*Use your favorite store bought sun dried tomato pesto and you can use more or less than 1/2 cup
Nutrition
Calories: 32 kcal | Carbohydrates: 2 g | Protein: 0 g | Fat: 2 g | Saturated Fat: 0 g | Cholesterol: 25 mg | Sodium: 144 mg | Fiber: 0 g | Sugar: 1 g | Vitamin A: 130 IU | Vitamin C: 0.6 mg | Calcium: 18 mg | Iron: 0.2 mg | Net Carbs: 2 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.