Baked Pesto and Cheese Appetizer

Ingredients

• 2 Tbsp classico basil pesto sauce and spread traditional
• 4 oz reduced fat crescent dinner rolls refrigerated canned
• 1  eggs beaten
• 8 oz philadelphia neufchatel cheese 
• 2 Tbsp roasted peppers red chopped

Equipment

• baking sheet
• oven

Directions

1. Heat oven to 350F.
2. Unroll dough on lightly greased baking sheet; firmly press seams together to form 12x4-inch rectangle.
3. Cut Neufchatel horizontally in half.
4. Place 1 Neufchatel piece on half of dough; top with 1 Tbsp. pesto and peppers. Cover with remaining Neufchatel piece; spread with remaining pesto.
5. Brush dough with egg; fold in half to enclose filling. Press edges of dough together to seal.
6. Brush top with any remaining egg.
7. Bake 15 to 18 min. or until lightly browned. Cool 10 min.
8. Serve with RITZ Reduced Fat Crackers and cut-up fresh vegetables.