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Fig & Roasted Shallot Cream Cheese Spread
Prep Time:
15 minutes
Cook Time:
15 minutes

1 tube (8ozs.) refrigerated crescent rolls

8 ozs. chilled cream cheese, not softened

3/4 cup Tulocay's® Fig & Roasted Shallot Tapenade'

1/4 cup chopped dried currants

1/4 cup finely chopped pecans

1 egg, beaten


Heat oven to 350°F. Spray a large baking sheet with non-stick spray.
Unroll dough; divide into 2 rectangular sheets. Pinch perforated edges together to seal. P
lace 1 sheet on prepared baking pan. Split cream cheese block horizontally, into 2 pieces;
place over dough on baking sheet. Spread tapenade over cream cheese; sprinkle with curran
ts and pecans.
Place second sheet of dough over top; crimp edges together to seal. Brush top with beaten
egg. Bake 10 to 15 minutes or until golden brown. Serve warm

Nutritional Information

No Nutritional Information Available