Cream Cheese with Sun Dried Tomatoes and Pesto Pastry
1 block of cream cheese
½ can regular canned crescents from the refrigerated section of the grocery
2 tbs pesto
2 tbs sundried tomatoes packed in oil, minced.
1 egg – beat well
Preheat the oven to 350
Cut the block of cream cheese in half like a book
Spread the sundried tomatoes around on the top of one half
Spread the pesto around on top of the tomatoes.
Put the other half of the cream cheese back on top of the bottom half that is spread with pesto and tomatoes.
Open the can of crescents. Unroll the crescents rolls. Pinch together 2 triangles in order to make a square. Repeat with another two triangles. Spread one square out onto a baking sheet that has been prepared with baking non stick spray. Do not push it down into the pan. Lay the cream cheese block on top of the square. Lay the other square of crescent rolls on top of the cream cheese. Pinch the edges of the crescents together to seal the edges. You may use the remaining crescents for decoration pieces.
Paint the top of the crescent with the beaten egg
Bake at 350 for 20 mins. (Start checking at about 18 mins). Remove when pastry is rich golden color.