- 1 (4 ounce) package reduced fat refrigerated crescent dinner rolls
- 1 (8 ounce) package PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese
- 2 tablespoons pesto
- 2 tablespoons chopped roasted red peppers
- 1 egg, lightly beaten
- Preheat oven to 350 degrees F. Unroll dough on lightly greased baking sheet; firmly press seams together to form 12×4-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.