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Baked Cream Cheese-Pesto Appetizer
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Baked Cream Cheese-Pesto Appetizer

35 Min(s)
15 Min(s) Prep
20 Min(s) Cook
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
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16 servings
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
1
Heat oven to 400°F.
2
Cut cream cheese horizontally in half. Place 1 piece in center of pastry sheet; spread with pesto. Cover with remaining cream cheese.
3
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.
4
Bake 20 min. or until golden brown.
Kitchen Tips
Tip 1
Size Wise
Enjoy your favorite foods while keeping portion size in mind.
Tip 2
Substitute
Prepare using CLASSICO Sun-Dried Tomato Pasta Sauce .
Tip 3
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.
Nutrition
Calories
130
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 110mg
5%
Total Carbohydrates 9g
3%
Dietary Fibers 1g
4%
Sugars 0g
Protein 2g
4%
Vitamin A
2%
Vitamin C
0%
Calcium
0%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* 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.
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