This appetizer looks ridiculously impressive, but it doesn't take much effort to make. Just wrap a frozen puff pastry sheet around cream cheese and pesto.
What You Need
Original recipe yields 16 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
1 frozen puff pastry sheet (12 of 17.3-oz. pkg.), thawed
2 tsp. CLASSICO Traditional Basil Pesto Sauce and Spread
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Let's Make It
Heat oven to 400°F.
Cut cream cheese horizontally in half. Place 1 piece in center of pastry sheet; spread with pesto. Cover with remaining cream cheese.
Bring sides of pastry over cream cheese, completely enclosing cream cheese; press edges together to seal. Place, seam side down, on baking sheet sprayed with cooking spray.
Bake 20 min. or until golden brown.
Enjoy your favorite foods while keeping portion size in mind.
Prepare using CLASSICO Sun-Dried Tomato Pasta Sauce .
How to Cut the Cream Cheese
Wrap ends of 12-inch length of unwaxed dental floss around your index fingers, then use to cut the cream cheese horizontally in half by pulling the floss through the brick, starting at one of the short ends and keeping the floss pulled tightly until exiting through the other end.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.