Cover baking sheets with parchment. Mix cream cheese and pesto sauce until blended.
Unfold 1 pastry sheet on lightly floured surface. Roll out to 12x10-inch rectangle; cut in half to form 2 (12x5-inch) rectangles. Spread half the cream cheese mixture onto 1 cut pastry rectangle; cover with remaining cut pastry rectangle. Cut into 24 (1/2-inch-wide) strips. Twist each pastry strip, then place on prepared baking sheet. Repeat with remaining pastry sheet and remaining cream cheese mixture.
Brush with egg; sprinkle with Parmesan.
Bake 20 min. or until golden brown. Cool slightly.
Prepare using CLASSICO Sun-Dried Tomato Pesto Sauce and Spread.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 0.7603g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 3 straws each
* 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.