Baked Pesto and Sun-Dried Tomato Appetizer

Ingredients

• 2 tsp classico basil pesto sauce and spread traditional
• 8 oz philadelphia cream cheese 
• 2 tsp oil-packed sun-dried tomatoes drained finely chopped
• 8 oz crescent dinner rolls refrigerated canned

Equipment

• baking sheet
• oven

Directions

1. Preheat oven to 400F. Unroll crescent dough; separate into four rectangles.
2. Place two of the rectangles, side-by-side, on nonstick baking sheet. Firmly press seams and perforations together to seal. Reserve remaining dough for decorative garnish.
3. Cut block of cream cheese horizontally in half.
4. Spread pesto onto bottom half of cream cheese; cover with tomatoes. Top with remaining cream cheese to form sandwich.
5. Place in center of dough. Bring up ends of dough around all sides of cream cheese to enclose completely; pinch ends of dough together to seal.
6. Place, seam-side down, on baking sheet.
7. Cut remaining crescent dough into small fun shapes, such as leaves or fruit. Arrange on top of dough.
8. Bake 20 min.
9. Serve warm with assorted crackers and fresh vegetables.