Easy-Bake Cheese & Pesto

Easy-Bake Cheese & Pesto

Baked brie lovers will appreciate this easy-to-make variation of the traditional warm cheese treat.

12

servings

15 MINS

PREP

40 MINS

You'll need:

Philadelphia Original Cream Cheese
Philadelphia Original Cream Cheese
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Ingredients

  • 1 can (4 oz.) refrigerated crescent dinner rolls

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese

  • 2 Tbsp. chopped roasted red peppers

  • 2 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread

  • 1 egg, beaten

VIEW NUTRITIONAL INFORMATION
% Daily Value*
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
Potassium
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Serving size 2 Tbsp (31g).
12 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.
VIEW HOT TIPS
Tip 1
Healthy Living
For a reduced-fat version, prepare using refrigerated reduced-fat crescent dinner rolls and PHILADELPHIA Neufchatel Cheese. Try our healthy living version of Easy-Bake Cheese & Pesto.
Tip 2
Make Ahead
This simple recipe can be prepped ahead of time. Prepare recipe as directed but do not bake. Refrigerate up to 4 hours. When ready to serve, bake as directed.
Tip 3
Serving Suggestion
Serve with round buttery crackers and cut-up fresh vegetables.

Directions

  1. Heat oven to 350°F.
  2. Unroll crescent dough on baking sheet sprayed with cooking spray; press into 12x4-inch rectangle, pressing perforations and seams in dough together to seal.
  3. Cut cream cheese horizontally in half to form 2 rectangles Place 1 cream cheese piece on half the dough; top with peppers and 1 Tbsp. pesto sauce. Cover with remaining cream cheese piece; spread top with remaining pesto sauce.
  4. Brush dough with egg; fold in half to completely enclose filling. Press edges of dough together to seal. Brush top with any remaining egg.
  5. Bake 15 to 18 min. or until lightly browned. Cool 10 min.
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