Comida Kraft
Recipe Box

Easy-Bake Cheese & Pesto

Prep Time
10
min.
Total Time
40
min.
Servings

12 servings

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

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

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.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 120
Total fat 10g
Saturated fat 5g
Cholesterol 40mg
Sodium 180mg
Carbohydrate 5g
Dietary fiber 0g
Sugars 1g
Protein 3g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 2 %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 I've made this a couple of times and it's been a big hit! 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!
Date published: 2005-12-08
Rated 5 out of 5 by from This was a huge hit for Christmas. This was a huge hit for Christmas. I've made the Southern Living recipe similar to this before and this was 100 times easier and better tasting too. I altered the recipe by slicing 3 layers in the cream cheese & I spread the pesto/peppers b/t each layer. I will never make the other recipe from scratch again!
Date published: 2005-12-28
Rated 5 out of 5 by from I did like someone else suggested -- I cut the cream cheese into 3 slices instead of 2. I did like someone else suggested -- I cut the cream cheese into 3 slices instead of 2. Everyone loved it! I thought it looked ugly before I put it in the oven, but after it baked it looked great! Next time, I will try it with the lower fat cream cheese! I love this website and all the ideas!
Date published: 2006-04-22
Rated 5 out of 5 by from I tried this recipe at a friends' house and loved it. I tried this recipe at a friends' house and loved it. I just made it for my friends and they all went crazy over it. They figured it was complicated to make and couldn't believe when I told them how easy it is. I was in a rush so I did not put the filling but it was still great.
Date published: 2008-09-15
Rated 5 out of 5 by from I LOVED this recipe! I LOVED this recipe! I made it for work and everyone wanted the recipe. I took mariannt's advice and cut the cheese into thirds and I think it worked better. The only difficulty that I had was getting the roll to stay together around the cheese. Easy and Tasty!
Date published: 2006-05-17
Rated 4 out of 5 by from I have been making this for years. I have been making this for years. Only I use the Pillsbury croissant rolls. You can make it with dill, or jalapeños and cheese (my fav). I also sprinkle cheddar cheese on top before baking. Always a hit and a great party food.
Date published: 2006-04-11
Rated 4 out of 5 by from I made this for an appetizer at Thanksgiving dinner. 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.
Date published: 2005-11-25
Rated 5 out of 5 by from I have made this recipe for years, but have used fresh parsley with finely chopped red peppers. 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.
Date published: 2005-12-08
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