Wednesday, 12 August 2009

Crescent-Wrapped Brie

This is an elegant, yet easy, appetizer. Who doesn't love gooey cheese in pastry!?!? You can change this appetizer up depending on what topping you use. I adore red pepper jelly with this dish.

Yield: 10 servings

1 (8oz) can Pillsbury crescent rolls
1 (8oz) Brie round
1 Egg, beaten
2 tbsp Topping (hot red pepper jelly, chutney, fruit preserves, salsa ...)

Preheat oven to 350F. Unroll crescent rolls; separate crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 squares.
Place 1 square on an ungreased baking dish. Place cheese in centre of dough. With a small cookie cutter, cut 1 shape from each corner of the remaining square.

TIP: For Christmas I made leaves and small balls for holly to put on top of the brie.

Once cut outs are done, set aside. Spread topping over brie.

Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges over top edges. Gently stretch dough evenly around cheese; press to seal completely. Brush with beaten egg. Top with cut-outs; brush with additional beaten egg.
Bake for 20-24 minutes or until golden brown. Cool 15 minutes (or cheese will be too runny).

Serve warm with crackers or sliced, toasted French bread.

1 comment:

Anonymous said...

i make this as well! so delish - at thanksgiving i put maple syrup and thinly sliced apples on brie then the pilsbury dough. at xmas i put cranberry sauce! stephmills

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