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Easy-Bake Cheese & Pesto

Easy-Bake Cheese & Pesto recipe
photo by:kraft
Perfect appetizer. A bit rich but with crackers it tones it down. An absolute hit everytime I make it (3 times in last four weeks).
posted by
cruise0113
on 1/1/2009
time
prep:
10 min
total:
40 min
servings
total:
12 servings
Magazine Acquisition

What You Need

1
can  (4 oz.) reduced fat refrigerated crescent dinner rolls
1
pkg.  (8 oz.) PHILADELPHIA Neufchatel Cheese
2
Tbsp.  pesto
2
Tbsp.  chopped roasted red peppers
1
 egg, beaten

Make It

HEAT oven to 350°F.

UNROLL dough on lightly greased baking sheet; firmly press seams together to form 12x4-inch rectangle.

CUT Neufchatel horizontally in half. Place 1 Neufchatel piece on half of dough; top with 1 Tbsp. pesto and peppers. Cover with remaining Neufchatel piece; spread with remaining pesto. Brush dough with egg; fold in half to enclose filling. Press edges of dough together to seal. Brush top with any remaining egg.

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

Kraft Kitchens Tips

Make Ahead
Assemble recipe on baking sheet as directed. Refrigerate up to 4 hours. When ready to serve, uncover and bake as directed.
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