Pastry-wrapped Cream Cheese and Pesto

This is an elegant appetizer that is very simple to make. No complicated ingredients, no need to mix or sautee...just assemble and bake.

My family loves this and it is devoured each time I make it.

Pastry-wrapped Cream Cheese and Pesto
adapted from Kraft Foods
1 (4-oz) can refrigerated crescent dinner roll dough
8 oz cream cheese
2 T prepared basil pesto or sun-dried tomato pesto
1 egg, beaten

Preheat oven to 350. Unroll dough on lightly greased baking sheet. Split in half so you have two squares of dough. Press together any seams. Using a sharp knife, cut brick of cream cheese in half horizontally.

Place one half on top of the dough. Top cream cheese with one tablespoon of the pesto.
Cover with other half of cream cheese. Top with remaining pesto. Lay second half of dough over top of cream cheese. Press edges together to seal all the way around, or use a pastry wheel to seal.
Brush with beaten egg.

Bake for 15-18 minutes, until lightly browned. Cool 10 minutes. Serve with crackers and fresh vegetables.

This recipe works well with reduced fat crescent rolls and Neufchatel cheese (this is how I generally prepare it). The Neufchatel is quite soft, so I freeze it for an hour or so before so it is firm enough to cut in half.