Recipe: Pastry-Wrapped Jalapeno Brie with Fruit (using crescent roll dough)

PASTRY-WRAPPED JALAPENO BRIE WITH FRUIT

1 (8 oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
1 (8 oz.) round Brie cheese, divided use
2 tablespoons green or red jalapeno jelly (or hot pepper jelly)
2 tablespoons chopped fresh cilantro
1 egg, beaten
FOR SERVING:
8 small seedless red or green grape clusters
1 pear, unpeeled, sliced
1 apple, unpeeled, sliced
1/2 cup fresh strawberry halves
Fresh cilantro or rosemary sprigs

Heat oven to 350 degrees F. Spray cookie sheet with nonstick cooking spray.

Unroll dough. Separate dough crosswise into 2 sections. Press dough to form 2 squares, firmly pressing perforations to seal. Place 1 square on sprayed cookie sheet. Set aside.

Cut cheese crosswise into 2 equal layers. Place bottom half of cheese on center of dough square on cookie sheet. Spread jelly over cheese. Sprinkle with chopped cilantro. Top with remaining cheese half. Set aside.

With small cookie or canape cutter, cut 1 shape from each corner of remaining square of dough and roll 3 small pieces of dough to form 3 balls; set aside.

Place square of dough on top of cheese round. Press dough evenly around cheese. Fold bottom edges of dough up over top edges; press to seal. Brush dough with beaten egg. Top with cutouts and dough balls; brush with additional beaten egg.

Bake at 350 degrees F. for 20 to 30 minutes or until deep golden brown. Cool 15 minutes before serving.

TO SERVE:
Place warm pastry-wrapped cheese on platter. Arrange fruit around cheese. Garnish with cilantro sprigs. Store in refrigerator.

Makes 12 servings
Source: Pillsbury