Baked Pesto and Sun-Dried Tomato Appetizer

• 1 can (235 g) refrigerated crescent dinner rolls
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese
• 2 tsp. CLASSICO Basil Pesto di Genova
• 2 tsp. finely chopped sun-dried tomatoes

1. Preheat oven to 400F.
2. Unroll crescent dough to form 4 rectangles.
3. Place 2 of the rectangles, side by side, on nonstick baking sheet.
4. Firmly press seams and perforations together to seal.
5. Reserve remaining dough for decorative garnish.
6. Cut block of cream cheese horizontally in half.
7. Spread pesto onto bottom half of cream cheese; cover with tomatoes.
8. Top with remaining cream cheese to form sandwich.
9. Place in centre of dough.
10. Bring up ends of dough around all sides of cream cheese to enclose completely; pinch ends of dough together to seal.
11. Place, seam side down, on baking sheet.
12. Bake 20 min.
13. Serve with Ritz Crackers and fresh vegetables.

rolls, cream cheese, genova, tomatoes

Taken from www.kraftrecipes.com/recipes/baked-pesto-sun-dried-tomato-appetizer-89839.aspx (may not work)