1tube (8ozs.)refrigerated crescent rolls,
8ozs.chilled cream cheese, not softened,
3/4cupTulocay's® Fig & Roasted Shallot Tapenade',
1/4cupchopped dried currants,
1/4cupfinely chopped pecans,
1Heat oven to 350°F. Spray a large baking sheet with non-stick spray.
2Unroll dough; divide into 2 rectangular sheets. Pinch perforated edges together to seal. Place 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 currants and pecans.
3Place 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
No Nutritional Information Available