Candi's Corner: Wanderlust and Passions

I am almost caught up with the weeks I missed in Sunday Small Bites.Sunday Small Bites is the food challenge hosted by ST foodies,with a different ingredient picked out each week, and everyone trying to use it in an appetizer recipe that is new to them.

The third week ingredient was sun dried tomatoes,chosen by Amy of Destination Anywhere blog.

I love sun dried tomatoes, I normally use them in pasta dishes and salads. For an appetizer, I came across a recipe in Philadelphia Cream Cheese site. The recipe uses pesto, sun dried tomatoes, and cream cheese to make tasty bread filling. The combination is a definitely a winner, and the bread is very easy to make.Here is my adapted recipe:

Pesto, Cream Cheese and Sun Dried Tomato Bread

1 8 oz can refrigerated crescent dinner rolls dough
1 8 oz package cream cheese,cut horizontally in half
1 tablespoon pesto
1 tablespoon, finely chopped drained sun dried tomatoes

Preheat oven to 400 F. Unroll the dough and divide into two squares. Place one piece on a nonstick baking sheet and cover with pesto sauce. Spread half of the cream cheese block, add the sun dried tomatoes and cover with the other half of the cream cheese(making a sandwich). Use the other piece of the dough to enclose the spread, covering the cream cheese completely. Bake on 400 F for about 15 minutes.

For a delicious appetizer, I cut the bread into four pieces and served with celery sticks. We loved it!