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Sunday, December 28, 2008

Crescent Wrapped Raspberry Brie

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This is a really great appetizer. We were going to make it during Christmas & never got around to it, so maybe I'll just make it for myself this week. This recipe is from Pillsbury. But, my Grandma used to make this forever ago for special occasions. She put jam in hers, though.


1 can (8 oz) refrigerated crescent dinner rolls
1 round brie cheese (8 oz)
1 egg, beaten
1 Tbsp raspberry jam (This is optional, it's really good without the jam, too. It just gives it a great sweet flavor)


Heat oven to 350°F.

Unroll dough; separate 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.
Place remaining square on top of cheese round. Spread 1 Tbsp raspberry jam on top of the cheese. 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.

Optional: use cookie cutters to cut out shapes & top it with shapes before cooking to decorate it.

Bake 20 to 24 minutes or until golden brown. Cool 15 minutes. Serve warm.

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