Easy-Bake Cheese & Pesto

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photo by:kraft

Baked brie lovers will appreciate this easy-to-make variation of the traditional warm cheese treat.

time

prep:

10 min

total:

40 min

servings

total:

12 servings.

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What You Need

can (4 oz.) refrigerated crescent dinner rolls

pkg. (8 oz.) PHILADELPHIA Cream Cheese

Tbsp. pesto

Tbsp. chopped roasted red peppers

egg, lightly beaten

Make It

PREHEAT oven to 350°F. Unroll dough on lightly greased baking sheet; firmly press seams together to form 12x4-inch rectangle.

CUT cream cheese horizontally in half with sharp knife. Place one of the cream cheese pieces on half of dough; top with 1 Tbsp. of the pesto and the peppers. Cover with remaining cream cheese piece; spread top with remaining 1 Tbsp. pesto. Brush dough with egg; fold in half to completely enclose filling. Press edges of dough firmly together to seal. Brush top with any remaining egg.

BAKE 15 to 18 min. or until lightly browned. Cool 10 min. Serve with RITZ Crackers and cut-up fresh vegetables.

Kraft Kitchens Tips

Healthy Living

For a reduced fat version, use reduced fat refrigerated crescent dinner rolls and PHILADELPHIA Neufchatel Cheese and save 20 calories per serving, too. Try our healthy living version of Easy-Bake Cheese & Pesto.

Make Ahead

Make several hours ahead and store in refrigerator. Bake when needed.

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lyricm

posted:12/22/2005

I've seen this made with sun-dried tomatoes in place of the red peppers - superb!

kiscez

posted:12/21/2005

looks good. and it can make a great vegetarian dish, because i am a vegetarin.

sexxygirl66

posted:12/12/2005

This was a very easy recipe to make and yet it was DELICIOUS!!!! I took it to a holiday party and it was a huge hit!

VickieV53

posted:12/8/2005

I have made this recipe for years, but have used fresh parsley with finely chopped red peppers. I usually sprinkle parsley on the top of the dough as well. It's quickly and easy to make and everyone raves over it.

a cook

posted:12/7/2005

I've made this a couple of times and it's been a big hit! It's so easy, yet looks very impressive. I've also changed the fillings a bit--in addition to the plain pesto and roasted peppers, which is great, I also made this with a sun-dried tomato pesto--from a jar--super easy! I think there are lots of possibilities for this recipe. I'll keep making it--thanks for making me look like a good cook!

Heidi_M

posted:11/25/2005

I made this for an appetizer at Thanksgiving dinner. It was a huge hit!! People said that it was "restaurant quality". It was very easy to make and the cooking time was a little under 20 minutes. I highly recommend this recipe.

a cook

posted:11/21/2005

This was very easy to make and my guests loved it!

a cook

posted:10/5/2005

Very easy, great with light cream cheese