SAMPLE RECIPES:

1. Crescent-Wrapped Brie

2. Lemon Chicken

3. Tunnel of Fudge Cake

Prep Time: 20 minutes (ready in 1 hour)
Yield: 12 servings

• 1 (8-oz.) can refrigerated crescent dinner rolls
• 1 (8-oz.) round natural Brie cheese
• 1 egg, beaten
  
  
  

1. Heat oven to 350 degrees F. Unroll dough. Separate dough crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 squares. Place 1 square on ungreased cookie sheet. Place cheese on center of dough.
2. With small cookie or canape cutter, cut 1 shape from each corner of remaining square; set cutouts aside.
3. 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 cutouts; brush with additional beaten egg.
4. Bake at 350 degrees F for 20 to 24 minutes or until golden brown. Cool 15 minutes before serving.