Pesto Pepper Sandwiches

• - Assorted colored bell peppers, quartered
• 1-1/2 qt. KRAFT Golden Italian Dressing
• 3 cups PHILADELPHIA Original Cream Cheese, softened
• 3/4 cup pesto
• 3 Tbsp. lemon juice
• 24 each Ciabatta rolls, partially split
• 1-1/2 qt. arugula

1. Toss peppers with dressing in large bowl; cover.
2. Refrigerate at least 1 hour to marinate.
3. Place cream cheese, pesto and lemon juice in large bowl of electric mixer fitted with paddle attachment.
4. Beat until well blended; set aside.
5. Remove peppers from marinade, reserving marinade.
6. Grill peppers over high heat for 5 to 8 minutes or until crisp-tender, turning and brushing occasionally with reserved marinade.
7. For each serving: Spread cut surfaces of each roll with 1 oz.
8. of the cream cheese mixture.
9. Fill with 1/4 cup of the arugula and 3 oz.
10. of the grilled peppers.
11. Serve immediately or wrap tightly in plastic wrap and refrigerate up to 4 hours.

colored bell peppers, golden italian dressing, philadelphia original cream cheese, pesto, lemon juice, ciabatta rolls, arugula

Taken from www.kraftrecipes.com/recipes/-2334.aspx (may not work)