Skip to Content

Herbed Holiday Spread

  • Save Recipe
  • Prep 0 min
  • Total 0 min
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
Created Dec 19, 2013
  • Save
  • Share
  • Keep Screen On


  • 1 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box
  • 2 containers garlic-and-herb spreadable cheese
  • 3/4 cup (175 mL) basil pesto
  • 1/2 cup (125 mL) sun-dried tomato pesto or spread
  • 2 tbsp (25 mL) chopped fresh parsley
  • 1/2 cup (125 mL) marinated piquante peppers from deli or chopped roasted red peppers
  • Pastry squares or holiday crackers


  • 1
    Heat oven to 450ºF. Remove crusts from pouches; place on work surface. Cut crusts into 2-inch squares; place on ungreased baking sheet. Bake 5 to 7 minutes or until golden brown. Cool completely.
  • 2
    Spread garlic-and-herb spreadable cheese on flat plate, 9 to 10 inches in diameter, to within 1/2 inch of edge.
  • 3
    Carefully spoon and slightly spread basil pesto into 3 separate star points; carefully spoon and slightly spread sun-dried tomato pesto into 2 separate star points, ending at edge of plate and leaving about a 3-inch circle uncovered in centre. Sprinkle pesto star with parsley. Place peppers in centre. Serve with pastry squares or crackers.

Expert Tips

  • Tip 1
    Tip: Use toothpicks to mark points of star; spoon pestos into 5 separate star points.

Nutrition Information

No nutrition information available for this recipe
© 2024 ®/TM General Mills All Rights Reserved