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. 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.
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
No Nutritional Information Available