Easy Bake Cheese Pesto Food

CREAMY PESTO PASTA BAKE RECIPE BY TASTY

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!

EASY-BAKE CHEESE & PESTO

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.

EASY BAKE CHEESE & PESTO

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.

BAKED PESTO AND CHEESE APPETIZER

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.

CREAMY PESTO CHICKEN WITH ROASTED TOMATOES

Steps:

• Heat oven to 200C/fan 180C/gas 6. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.
• Brush a little oil, about 1 tsp, all over each chicken breast and season well. Tip the breadcrumbs onto a large plate and season. Place each breast on the plate and press all over with the breadcrumbs. Place in a lightly oiled shallow baking dish along with the tomatoes (kept together on the vine in a couple of bunches). Drizzle over the remaining oil.
• Cook in the oven for 20-25 mins until the chicken starts to turn golden and is cooked through. Scatter over the pine nuts and cook for 2 mins more. Sprinkle with basil leaves and serve with new potatoes or crusty bread.

CHEESE, TOMATO & PESTO TART

Steps:

• Heat oven to 200c/fan 180c/gas 6. Unroll the pastry onto a flat baking sheet and, using a sharp knife, score a rectangle two finger-widths from the edge. Fork the pastry all over the inside of the marked edge. Scatter the cheese, olives and tomatoes over the centre of the tart, then season to taste.
• Bake for 20-25 mins until pastry is crisp and risen, tomatoes are soft and the cheese is golden. Drizzle over the pesto and cut the tart into slices to serve. Great with a green salad.