Tuesday, July 3, 2007

Easy Bake Cheese & Pesto

1 can (4 oz.) reduced fat refrigerated crescent dinner rolls
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese
2 Tbsp. pesto
2 Tbsp. chopped roasted red peppers
1 egg, lightly beaten

PREHEAT oven to 350°F. Unroll dough on lightly greased baking sheet; firmly press seams together to form 12x4-inch rectangle.
CUT cream cheese horizontally in half with sharp knife. Place one of the cream cheese pieces on half of dough; top with 1 Tbsp. of the pesto and the peppers. Cover with remaining cream cheese piece; spread top with remaining 1 tsp. pesto. Brush dough with egg; fold dough in half to completely enclose filling. Press edges of dough together to seal. Brush top with any remaining egg.
BAKE 15 to 18 min. or until lightly browned. Cool 10 min. Serve with RITZ Reduced Fat Crackers and cut-up fresh vegetables.

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