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Ingredients (14)

Baked Gouda:

  • 1 8-ounce can of refrigerated crescent roll dough
  • ½ cup pesto, prepared or homemade (see below for the recipe)
  • ½ cup sun-dried tomato paste
  • 1 tablespoon dried oregano
  • 1 7- to 8-ounce round Gouda, wax removed, at room temperature
  • 1 large egg, for egg wash
  • 1 tablespoon olive oil


  • 2 cups packed fresh basil leaves
  • 2 garlic cloves, peeled
  • ¼ cup pine nuts
  • 2/3 cup extra virgin olive oil
  • [[{{½}} cup Parmesan or pecorino cheese]]
  • Kosher salt* and freshly ground *black pepper to taste

This appetizer from Chef Adam Richman is easy to prepare and will impress even the most sophisticated guests.


For the Gouda:
  1. 1
    Preheat the oven to 350F
  2. 2
    Remove the dough from the can, unroll it on to a lightly floured surface, and let it stand for 15 minutes or so to come to room temperature
  3. 3
    Roll the dough (or pat with your hands) into one big sheet large enough to enclose the cheese round. Spread the surface with the pesto and sun-dried tomato paste, leaving a one-inch border around the sides. Sprinkle with the oregano. Place the cheese in the center of the pastry sheet.
  4. 4
    Fold the dough over the cheese so it is fully encased. Place seam side down on a rimmed baking sheet.
  5. 5
    In a small bowl, beat the egg with the olive oil. Brush the top of the dough with the egg wash.
  6. 6
    Bake until the dough is golden brown, 15 to 20 minutes.

For the Pesto:

  1. 1
    In a food processor, pulse the basil, garlic, and pine nuts together until coarsely chopped. Slowly pour in the oil and process until fully incorporated and smooth. Remove to a bowl.
  2. 2
    Stir in the cheese and season with salt and pepper. Use that day, or put the pesto in an airtight container and store in the refrigerator for a few days.
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