1. In a mixing bowl, combine Summer Fresh Roasted Red Pepper Dip, cream cheese, mozarella cheese, basil and parsley.

2. Lay out pastry squares on parchment paper and poke holes with a fork. Add a line of dip and cheese mixture about 1” thick down the length of each pastry square.

3. Roll up each pastry square into a cigar shape, pinching the ends to seal. Transfer roll-ups to a baking sheet, and brush each one with egg wash.

4. Bake in a 375°F (190°C) oven about 15 minutes, or until pastry is golden brown. Removeand let cool slightly. Trim off crimped ends and serve warm with extra dip for dipping.

ENJOY! Makes about 12 roll-ups.

Caramelized Onion Hummus.