cooco logo
Search icon
Notification icon
Cream Cheese with Sun Dried Tomatoes and Pesto Pastry

Cream Cheese with Sun Dried Tomatoes and Pesto Pastry

By Silvia Pagano
0’ Prep time
45’ Cook time
45’ Total time
103 Calories
10 Serving

Summary

Cream Cheese with Sun Dried Tomatoes and Pesto Pastry takes roughly 45 minutes from beginning to end. This recipe serves 10 and costs 33 cents per serving. One serving contains 64 calories, 1g of protein, and 4g of fat. 1 person were glad they tried this recipe. It works well as a side dish. It is brought to you by Foodista. If you have block of cream cheese, egg - beat, sundried tomatoes, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 19%. This score is not so tremendous. Similar recipes include Pasta with Pesto, Fresh Tomatoes, Sun-Dried Tomatoes, Chicken and Mozzarella Cheese, Cheese Tortellini with Pesto and Sun Dried Tomatoes, and Pesto Grilled Cheese with Sun Dried Tomatoes.
Silvia Pagano 0 Followers

Step by Step

Check circle icon

Step 1

Preheat the oven to 350
Check circle icon

Step 2

Cut the block of cream cheese in half like a book
Check circle icon

Step 3

Spread the sundried tomatoes around on the top of one half
Check circle icon

Step 4

Spread the pesto around on top of the tomatoes.
Check circle icon

Step 5

Put the other half of the cream cheese back on top of the bottom half that is spread with pesto and tomatoes.
Check circle icon

Step 6

Open the can of crescents. Unroll the crescents rolls. Pinch together 2 triangles in order to make a square. Repeat with another two triangles. Spread one square out onto a baking sheet that has been prepared with baking non stick spray. Do not push it down into the pan. Lay the cream cheese block on top of the square. Lay the other square of crescent rolls on top of the cream cheese. Pinch the edges of the crescents together to seal the edges. You may use the remaining crescents for decoration pieces.
Check circle icon

Step 7

Paint the top of the crescent with the beaten egg
Check circle icon

Step 8

Bake at 350 for 20 mins. (Start checking at about 18 mins). Remove when pastry is rich golden color.
Check circle icon

Step 9

Serve hot.

Ingredient

  • egg
    egg
    1
  • basil pesto
    basil pesto
    2 tbs
  • cream cheese
    cream cheese
    1
  • refrigerated crescent rolls
    refrigerated crescent rolls
    0.5 cans
  • oil packed sun dried tomatoes
    oil packed sun dried tomatoes
    2 tbs

Nutrition Facts

View nutrition facts
User Avatar Cooco Assistant