For any special event, this dip for the stars is a delicious layered dip. Sun-dried tomatoes, feta, cream cheese, pesto, and pine nuts are used in its preparation. It has a lovely presentation on the table and a great flavor! Add crackers if serving.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
Ingredients
- 1 (8 ounce) can refrigerated crescent dinner rolls
- 1 (8 ounce) package cream cheese, softened
- ½ cup sugar
- ½ teaspoon almond extract, or more to taste
- 1 (21 ounce) can peach pie filling
- ½ cup flour
- ¼ cup firmly packed brown sugar
- 3 tablespoons margarine or butter, softened
- ½ cup sliced almonds
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Separate crescent dough into 2 long rectangles. Place crescent dough onto an ungreased 9×13-inch pan and press dough to cover the bottom of the pan, sealing perforations.
- Combine cream cheese, sugar, and almond extract in a bowl and beat with an electric mixer until smooth. Spread cream cheese mixture evenly over dough. Spoon fruit filling evenly over cream cheese mixture.
- Combine flour, brown sugar, and margarine in a bowl. Mix until crumbly and sprinkle crumb mixture over fruit filling. Top with almonds.
- Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove from the oven and cool completely before cutting into squares.
- You can use chopped nuts instead of sliced almonds for the topping.
Reviews
I made this, but with cherry pie filling. Delicious!