Comida Kraft
Recipe Box

Baked Pesto and Sun-Dried Tomato Appetizer

Prep Time
Total Time

16 servings, 2 Tbsp. each

Gotta love refrigerated crescent dinner rolls. They make elegant appetizers when stuffed with pesto and sun-dried tomatoes. And they're a cinch to prepare.

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What You Need

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Make It

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  • Preheat oven to 400°F. Unroll crescent dough; separate into four rectangles. Place two of the rectangles, side-by-side, on nonstick baking sheet. Firmly press seams and perforations together to seal. Reserve remaining dough for decorative garnish.
  • 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 center 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. Cut remaining crescent dough into small fun shapes, such as leaves or fruit. Arrange on top of dough.
  • Bake 20 min. Serve warm with assorted crackers and fresh vegetables.


Instead of using leftover crescent roll dough for decorations, shape into crescents and bake as directed on package. Cool, then place in tightly covered container or resealable plastic bag and store at room temperature until ready to serve.


  • 16 servings, 2 Tbsp. each

Nutritional Information

Serving Size 16 servings, 2 Tbsp. each
Calories 110
Total fat 8g
Saturated fat 4g
Cholesterol 15mg
Sodium 180mg
Carbohydrate 7g
Dietary fiber 0g
Sugars 1g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 2 %DV

* 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.

Ratings & Reviews

Rated 5 out of 5 by from Amazing taste! Amazing taste! I used all the same ingredients but I decided to present this differently. I mixed the cream cheese, pesto, and tomotoes together (threw in some garlic for extra flavor) and then followed the steps from the "savory parmesan bites" recipe on the site to make bite sized pieces instead of a big block. So much easier and still tasted great. Also makes it easier for kids to eat. :)
Date published: 2008-06-02
Rated 5 out of 5 by from I made this for an iron chef challenge in our mommy club and i won ..... I made this for an iron chef challenge in our mommy club and i won ..... everyone loved it and was standing aroung finishing off the very last bit. I am making it again to take to another party on sunday.I made a few changes i used all of the rolls adn i sliced it into 3 slices insted of just half and ued more of the tomaotes and pesto,but was esy ,and I love making it....
Date published: 2007-03-30
Rated 5 out of 5 by from I make this as an appetizer any time I have new dinner guests. I make this as an appetizer any time I have new dinner guests. It is ALWAYS a hit. Last time, the couples stood at the bar eating off the platter. LOL It's DELICIOUS and very easy! I sometimes use more than just half the can of croissants because it's hard to make the dough meet without losing the contents. AND I almost always double the tomatoes & pesto.
Date published: 2006-12-27
Rated 5 out of 5 by from WOW! WOW! This is a very elegant appetizer that is a snap to make. I mixed 5 oz. of garlic cream cheese with a small sq of Phillie cream cheese. Also it was faster and easier to use sun-dried tomato pesto instead mixing pesto and sun-dried tomatoes together. Dinner party guests salivated over this appetizer. - Moni, Seattle, WA
Date published: 2007-04-01
Rated 5 out of 5 by from Made it for some of my friends for New Years and everyone loved it.. Made it for some of my friends for New Years and everyone loved it.. The only thing I would recommend is to use more than one ounce can of crescent rolls because when your trying to fill them they get pretty stuffed and its hard to close them. Other than that theyre great.
Date published: 2006-01-04
Rated 5 out of 5 by from Big hit at Thanksgiving. Big hit at Thanksgiving. I used sun-dried tomato pesto and topped it with minced homemade roasted red bell pepper. The cream cheese was a little bloated by the time it was finished so next time I'll try baking it in a small bread loaf pan. Delicious!!!!
Date published: 2011-11-29
Rated 5 out of 5 by from I made this for Valentines Day Dinner for the 1st course. I made this for Valentines Day Dinner for the 1st course. My husband and I eat the whole thing! It was very easy to make and it taste was out of this world..I'll be making this again,and again.
Date published: 2006-02-15
Rated 5 out of 5 by from THis is SOOOO good. THis is SOOOO good. I'll make it again and again and again. I used a little more pesto. Had to soak the sun dried tomatos because they weren't already soaked in oil. MMmmmm Goooood!!!
Date published: 2009-06-08
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