BAKED PESTO AND SUN-DRIED TOMATO APPETIZER
Gotta love refrigerated crescent dinner rolls. They make elegant appetizers when stuffed with pesto and sun-dried tomatoes. And they're a cinch to prepare.
Provided by My Food and Family
Categories Home
Time 30m
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F. Unroll crescent dough; separate into four rectangles. Place two of the rectangles, side-by-side, on nonstick baking sheet. Firmly press seams and perforations together to seal. Reserve remaining dough for decorative garnish.
- Cut block of cream cheese horizontally in half. Spread pesto onto bottom half of cream cheese; cover with tomatoes. Top with remaining cream cheese to form sandwich. Place in center of dough. Bring up ends of dough around all sides of cream cheese to enclose completely; pinch ends of dough together to seal. Place, seam-side down, on baking sheet. Cut remaining crescent dough into small fun shapes, such as leaves or fruit. Arrange on top of dough.
- Bake 20 min. Serve warm with assorted crackers and fresh vegetables.
Nutrition Facts : Calories 110, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 180 mg, Carbohydrate 7 g, Fiber 0 g, Sugar 1 g, Protein 2 g
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