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Appetizers

Easy-Bake Cheese & Pesto

Easy-Bake Cheese & Pesto recipe
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

1
can  (4 oz.) refrigerated crescent dinner rolls
1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese
2
Tbsp.  pesto
2
Tbsp.  chopped roasted red peppers
1
 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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