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–+ servings
Braided pastry on a cutting board with fresh basil
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5 from 1 vote

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Keyword: Easy Cream Cheese Pastry
Servings: 10 servings
Calories: 105kcal
Author: Wendi Spraker
Cost: $5

Equipment

  • 1 cutting board
  • 1 spoon
  • 1 baking sheet
  • 1 oven
  • 1 pastry brush

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.

Video

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

Calories: 105kcal | Carbohydrates: 2g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 40mg | Sodium: 117mg | Potassium: 82mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 427IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 0.2mg