Pesto and Red Pepper Cream Cheese Bake

On Saturday evening, the family and I were invited to a friends house last minute for dinner. The hosts already had everything planned/prepared and didn't really need us to bring anything.  I couldn't go empty handed so we decided to bring this easy to prepare appetizer. One of our friends makes a similar recipe cold and without the crescent roll.  She also uses sun dried tomatoes in her recipe.  My hubby doesn't like the tomatoes so we changed it up and came up with this recipe.

Pesto and Red Pepper Cream Cheese Bake

1 can crescent rolls
1 (8 oz) package cream cheese
4 TB pesto sauce
4 TB roasted red peppers, chopped

• Preheat oven to 325 degrees. Grease a baking sheet. Unroll half of the dough on the baking sheet.  Press the seams together.
• Cut the cream cheese in half the horizontal way. Place one half of the cream on top of the dough on the baking sheet. Top with the half of the pesto and half of the red peppers. 
• Put the other cream cheese layer on top and repeat.
• Place the remaining dough over the top and cover cream cheese completely. Be sure to seal all the edges so nothing leaks out.
• Bake around 18 - 20 minutes or until browned.
• Let cool for a couple of minutes before eating it.

We serve it with wheat thins, but any cracker should do.