| Bake Cheese & Pesto 1 can (4 oz.) refrigerated crescent dinner rolls 1 pkg. (8 oz.) Cream Cheese 2 Tbsp. DI GIORNO Basil Pesto Sauce 2 Tbsp. chopped roasted red peppers 1 egg PREHEAT oven to 350°F. Unroll dough on lightly greased baking sheet; press seams together to form 12x4-inch rectangle. USING sharp knife, cut brick of cream cheese in half horizontally; place one half on top of one half of the dough. Top with 1 Tbsp. pesto and red peppers. Place other half of cream cheese brick on top. Top with remaining pesto. Brush edges with egg. Bring dough over cream cheese to completely enclose cream cheese; press edges together to seal. Brush with egg. BAKE 15 to 18 min. or until lightly browned. Cool 10 min. Serve with RITZ Crackers and fresh vegetables. |
