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Cream Cheese with Sun Dried Tomatoes and Pesto Pastry

 
One serving costs about $0.56

$0.56 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 side dish
spoonacular Score:18%

Spoonacular Score: 18%

 

Cream Cheese with Sun Dried Tomatoes and Pesto Pastry requires roughly roughly 45 minutes from start to finish. One portion of this dish contains about 5g of protein, 4g of fat, and a total of 84 calories. For 56 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 10. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up block of cream cheese, regular crescents from the section of the grocery, egg - beat, and a few other things to make it today. It works well as a very affordable side dish. It is brought to you by Foodista. Overall, this recipe earns a rather bad spoonacular score of 13%. Users who liked this recipe also liked Pasta with Pesto, Fresh Tomatoes, Sun-Dried Tomatoes, Chicken and Mozzarella Cheese, Cheese Tortellini with Pesto and Sun Dried Tomatoes, and Kalamatan Olives and Sun-Dried Tomatoes on Cream Cheese.

Ingredients

Servings:
1
1  cream cheese block
cream cheese block
0.5 can
0.5 can canned refrigerated crescents
canned refrigerated crescents
2 Tbs
2 Tbs pesto
pesto
2 Tbs
2 Tbs sundried tomatoes
sundried tomatoes
1
1  egg
egg
1  cream cheese block
1
cream cheese block
0.5 can canned refrigerated crescents
0.5 can
canned refrigerated crescents
2 Tbs pesto
2 Tbs
pesto
2 Tbs sundried tomatoes
2 Tbs
sundried tomatoes
1  egg
1
egg

Equipment

baking sheet
baking sheet
oven
oven
frying pan
frying pan
baking sheet
baking sheet
oven
oven
frying pan
frying pan


Instructions

Preheat the oven to 350 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. Paint the top of the crescent with the beaten egg Bake at 350 for 20 mins. (Start checking at about 18 mins). Remove when pastry is rich golden color. Serve hot.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.56
Ingredient
1 cream cheese block
½ cans canned refrigerated crescents
2 Tbs pesto
2 Tbs sundried tomatoes
1 egg
Price
$2.58
$1.65
$0.51
$0.65
$0.24
$5.64

Nutritional Information

Quickview
83k Calories
4g Protein
4g Total Fat
7g Carbs
1% Health Score
Limit These
Calories
83k
4%

Fat
4g
6%

  Saturated Fat
1g
9%

Carbohydrates
7g
2%

  Sugar
2g
3%

Cholesterol
19mg
6%

Sodium
284mg
12%

Get Enough Of These
Protein
4g
10%

Phosphorus
130mg
13%

Calcium
87mg
9%

Vitamin B2
0.08mg
5%

Vitamin B12
0.25µg
4%

Selenium
2µg
4%

Potassium
103mg
3%

Vitamin B5
0.28mg
3%

Zinc
0.42mg
3%

Folate
10µg
3%

Vitamin A
104IU
2%

Iron
0.37mg
2%

Magnesium
7mg
2%

Copper
0.03mg
1%

Manganese
0.02mg
1%

Vitamin B6
0.02mg
1%

Vitamin B1
0.02mg
1%

covered percent of daily need

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