BAKED PESTO AND CHEESE APPETIZER

Baked Pesto and Cheese Appetizer image

Imagine cutting into a crescent dinner roll to reveal creamy Neufchatel cheese and savory pesto. Then imagine crackers dipping and the crowd going wild.

Provided by My Food and Family

Categories Home

Time 40m

Yield Makes 12 servings.

Number Of Ingredients 5

Ingredients

1 can (4 oz.) reduced fat refrigerated crescent dinner rolls
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese
2 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
2 Tbsp. chopped roasted red peppers
1 egg, beaten

Steps:

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 assorted reduced-fat crackers and cut-up fresh vegetables.

Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g