Baked Pesto & Sun-Dried Tomato Appetizer

• (8 ounce) can refrigerated crescent dinner rolls↗1
• ounces cream cheese↗8
• teaspoons pesto sauce↗2
• teaspoons sun-dried tomatoes↗2

Step-by-step instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Unroll crescent roll dough (I use Pillsbury); separate into 4 rectangles.

3. 3

   Place 2 of the rectangles side by side, on a nonstick baking dish. Firmly press seams and perforations together to seal. Reserve remaining dough for decorative garnish.

4. 4

   Cut the block of cream cheese horizontally. Place one half on the pastry. Spread with 2 tsp basil pesto and 2 tsp of finely chopped and drained oil packed sun dried tomatoes. Place the other half of the cream cheese on top to form a sandwich.

5. 5

   Bring up sides of dough to encase the cream cheese completely and decorate with remainder of dough.

6. 6

   Bake for 20 minutes. Enjoy!