Ingredients
- 1 can refrigerated crescent dinner rolls
- 1 pkg. cream cheese
- 2 Tbsp. DiGiorno Basil Pesto Sauce
- 2 Tbsp. chopped roasted red peppers
- 1 egg
Directions
Preheat oven to 350 degrees. Unroll dough on lightly greased baking sheet; press seams together to form 12x4 rectangle. Cut brick of cream cheese in half horizontally; place on half on top of one half of the dough. Top with 1 Tbsp. pesto and red peppers.
Place other half of cream cheese brick on top. Top with remaining pesto. Brush edges with egg. Bring dough over cream cheese to completely enclose cream cheese; press edges together to seal. Brush with egg.
Bake 15 to 18 minutes or until lightly browned. Cool 10 minutes. Serve with crackers and fresh veggies.
By Robin from Washington, IA
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