Easy Bake Cheese Pesto Recipes

Steps:

• Heat oven to 350°F.
• Unroll crescent dough on baking sheet sprayed with cooking spray; press into 12x4-inch rectangle, pressing perforations and seams in dough together to seal.
• Cut cream cheese horizontally in half to form 2 rectangles Place 1 cream cheese piece on half the dough; top with peppers and 1 Tbsp. pesto sauce. Cover with remaining cream cheese piece; spread top with remaining pesto sauce.
• Brush dough with egg; fold 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.

Steps:

• To make the pesto, mix basil, garlic, pine nuts, parmesan, cold water, heavy cream, salt, and pepper in a food processor for about 30 seconds. Add in olive oil. Process until combined, set aside.
• Cook fusilli to very al dente, or about 3-4 minutes before the package instructs for cook time, then drain pasta.
• Halve cherry tomatoes.
• In a skillet or casserole pan, mix fusilli, cherry tomatoes, and pesto.
• Top with grated parmesan and mozzarella balls.
• Bake at 400° Fahrenheit for 10-15 minutes, or until mozzarella has melted.
• Garnish with additional parmesan and fresh basil. Serve immediately.
• Enjoy!

Steps:

• Heat oven to 350°F.
• Unroll dough on lightly greased baking sheet; firmly press seams together to form 12x4-inch rectangle.
• Cut Neufchatel horizontally in half. Place 1 Neufchatel piece on half of dough; top with 1 Tbsp. pesto and peppers. Cover with remaining Neufchatel piece; spread with remaining pesto. Brush dough with egg; fold in half to 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 assorted reduced-fat crackers and cut-up fresh vegetables.

Steps:

• Preheat the oven to 350º.
• Unroll dough on lightly greased baking sheet. Press seams together to form a 12x4 inch rectangle.
• Cut brick of cream cheese in half horizontally.
• Place one half of cheese on top of the dough.
• Top with 1 Tablespoon of the pesto.
• Top this with the other half of cheese and remaining pesto sauce.
• Brush edges of dough with beaten egg and bring the dough over the cream cheese to completely enclose the cheese.
• Press the edges together to seal.
• Brush with egg.
• Bake 15 to 18 minutes or until lightly browned.
• Cool 10 minutes.
• Serve with crackers and veggies.