Friday, January 22, 2016

Crescent Wrapped Baked Brie

For Thanksgiving I made the usual baked brie- and it never baked through. 
I used a different brie than normal- it was thicker. I think it was part of the issue. 
I used apricot filling as a topping on one and homemade apple filling on the other. 
Better luck next time =)

Pillsbury Baked Brie


can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet 
round (8 oz) Brie cheese
egg, beaten


  • 1Heat oven to 350°F.
  • 2If using crescent rolls: Unroll dough; separate crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 squares. If using dough sheet: Unroll dough; cut crosswise into 2 rectangles. Pat dough to form 2 squares.
  • 3Place 1 square on ungreased cookie sheet. Place cheese on center of dough. With small cookie or canap√© cutter, cut 1 shape from each corner of remaining square; set cutouts aside.
  • 4Place 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.
  • 5Bake 20 to 24 minutes or until golden brown. Cool 15 minutes. Serve warm.

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