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Easy Cream Cheese Pastry

This Easy Cream Cheese Pastry is a party slayer like no other. Perfect for Game Day or a pot luck with 5 people or 50! Simply serve with some crackers, toasts or pita chips for the perfect taste of cream cheese goodness!

Easy Cream Cheese Pastry on cutting board

Easy Cream Cheese Pastry

This quick and easy cream cheese pastry is filled with store bought pesto and sun dried tomatoes for an easy and fast bake in the oven.

The outside is covered with crunchy delicious crescent rolls and then given a quick brush with an egg wash for a beautiful shiny exterior. Looks fabulous and tastes even better!

We love to use pastries for savory dishes like this chicken pie with a puff pastry.

Easy Cream Cheese Pastry on bread

Here’s What You’ll Need

  • Block of Cream Cheese
  • 3 Tbs of Pesto
  • 3 Tbs of sun dried tomatoes in oil
  • 4 triangle shaped crescent rolls or part of a crescent sheet

Here’s How You Do It

  1. Cut the block of cream cheese in half and open like a book.
  2. Spread the ingredients on the inside
  3. Wrap in Crescent roll.
  4. Bake and serve!
Easy Cream Cheese Pastry with knife

Special Equipment

You don’t actually need any special equipment but it’s always nice to take this easy cream cheese pastry to a party with a special serving piece. I particularly enjoy this one.

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Tips and Tricks

  • Lay aluminum foil or parchment paper in the baking sheet and spray with non stick spray. Spray your hands with non stick spray too!
  • Give the sun dried tomatoes a rough chop if you think you might not like the bigger pieces. Their flavor is pretty intense so if you’ve never had them before, a rough chop is in order.
  • Pesto is also quite flavorful and drippy! Just know that the top layer likes to turn brown when you put it back in the fridge.
  • If you are using the triangle shaped crescent rolls, you have to pinch the cut line together before starting. Sometimes it can be a challenge to stretch it out the way it needs to go.
  • It’s much easier to use the crescent sheet than the triangles.
  • You can use extra bits of the dough to make designs on the top of the dough.
  • What to do with the extra dough? Make some crescent rolls to snack on!
  • Brush the top with an egg for a shiny surface, but butter will work too.
Easy cream cheese pastry close up

Substitutions

Cream Cheese – Neufchatel, lower fat cream cheese are all fine.

Crescent Rolls – In a pinch, you could use the canned biscuit dough, but it isn’t going to be quite the same.

Egg – You can substitute butter if necessary.

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Braided pastry on a cutting board with fresh basil

Easy Cream Cheese Pastry

This delicious and easy cream cheese pastry made with Sun Dried Tomatoes and Pesto is fabulous and looks like it took all day to make!
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: Easy Cream Cheese Pastry
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 servings
Calories: 105kcal

Ingredients

  • 8 oz cream cheese in a block
  • 4 triangles crescent roll dough
  • 2 tbs pesto
  • 2 tbs sundried tomatoes packed in oil minced.
  • 1 egg – beat well

Instructions

  • Preheat the oven to 350
  • Prepare a baking sheet with a sheet of aluminum foil or parchment paper and spray the foil/parchment with non stick spray (this dish likes to stick)
  • 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 or simply bake them and eat as a treat.
  • Paint the top of the crescent with the beaten egg using a pastry brush.
  • Bake at 350 for 20 mins. (Start checking at about 18 mins). Remove when pastry is rich golden color.
  • Serve hot.

Notes

    • Lay aluminum foil or parchment paper in the baking sheet and spray with non stick spray. Spray your hands with non stick spray too!
    • Give the sun dried tomatoes a rough chop if you think you might not like the bigger pieces. Their flavor is pretty intense so if you’ve never had them before, a rough chop is in order.
    • Pesto is also quite flavorful and drippy! Just know that the top layer likes to turn brown when you put it back in the fridge.
    • If you are using the triangle shaped crescent rolls, you have to pinch the cut line together before starting. Sometimes it can be a challenge to stretch it out the way it needs to go.
    • It’s much easier to use the crescent sheet than the triangles.
    • You can use extra bits of the dough to make designs on the top of the dough.
    • What to do with the extra dough? Make some crescent rolls to snack on!
    • Brush the top with an egg for a shiny surface, but butter will work too.
SUBSTITUTIONS
Cream Cheese – Neufchatel, lower fat cream cheese are all fine.
Crescent Rolls – In a pinch, you could use the canned biscuit dough, but it isn’t going to be quite the same.
Egg – You can substitute butter if necessary.

Nutrition

Nutrition Facts
Easy Cream Cheese Pastry
Amount Per Serving
Calories 105 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g25%
Trans Fat 0.002g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 40mg13%
Sodium 117mg5%
Potassium 82mg2%
Carbohydrates 2g1%
Fiber 0.2g1%
Sugar 1g1%
Protein 2g4%
Vitamin A 427IU9%
Vitamin C 3mg4%
Calcium 31mg3%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @loavesanddishes or tag #loavesanddishes!

This article originally appeared on the pages of Loaves and Dishes on December 31, 2014 when this website was only 3 months old. It has been updated with all the sections noted above. The recipe card has been completely updated and video has been added for this recipe.

A Verse to Share

In the original post, I shared this verse…

And we know that in all things God works for the good of those who love him, who have been called according to his purpose  Romans 8:28

Wendi is the writer, CEO and dishwasher at Loaves and Dishes! When not in the kitchen or behind the computer, you can find Wendi serving on International Food Conference Boards, Speaking at various conferences, Leading and Cooking for the local Arts Council's "Taste of Stokes" events or donating home cooked goodies to various local non profits such as the Danbury Songwriters and Stokes Partnership for Children. Wendi is also a Registered Nurse with a Master's Degree and serves on her town's board of councilmen.

Recipe Rating




Moxie

Friday 2nd of February 2018

A party favorite!

KC the Kitchen Chopper

Sunday 4th of January 2015

I love the simplicity of your appetizer. What an awesome combo. Pinning! Thanks so much for sharing at The Weekend Social. Hope to see you again Thursday 9:00 PM EST. http://www.theKitchenChopper.com

15585

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