Recipe: Crescent-Wrapped Brie (using refrigerated crescent roll dough)
Appetizers and SnacksCRESCENT-WRAPPED BRIE
1 (8 oz.) can refrigerated crescent dinner roll dough
1 (8 oz.) round natural Brie cheese
1 egg, beaten
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.
With small cookie or canape cutter, cut 1 shape from each corner of remaining square; set cutouts aside.
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.
Bake at 350 degrees F for 20 to 24 minutes or until golden brown. Cool 15 minutes before serving.
Makes 12 servings
Source: Pillsbury Complete Cookbook
1 (8 oz.) can refrigerated crescent dinner roll dough
1 (8 oz.) round natural Brie cheese
1 egg, beaten
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.
With small cookie or canape cutter, cut 1 shape from each corner of remaining square; set cutouts aside.
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.
Bake at 350 degrees F for 20 to 24 minutes or until golden brown. Cool 15 minutes before serving.
Makes 12 servings
Source: Pillsbury Complete Cookbook
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