Remember the old puff pastry wrapped Brie that was so popular a number of years ago??
Pillslbury has come out with a version using crescent rolls that looks so travel-friendly - and I'm thinking some of your cranberry salsa would be sooooooo good with it.
Crescent-Wrapped Brie SOON
1 can (8 ounces) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 ounces) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 round (8 ounces) brie cheese
1 egg, beaten
1. Heat oven to 350 degrees F.
2. If 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.
3. Place 1 square on ungreased cookie sheet. Place cheese on center of dough. With small cookie or canapé cutter, cut 1 shape from each corner of remaining square; set cutouts aside.
4. 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.
5. Bake 20 to 24 minutes or until golden brown. Cool 15 minutes. Serve warm.
Yield: Active Time: 20 Minutes - 12 servings
Pillslbury has come out with a version using crescent rolls that looks so travel-friendly - and I'm thinking some of your cranberry salsa would be sooooooo good with it.
Crescent-Wrapped Brie SOON
1 can (8 ounces) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 ounces) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 round (8 ounces) brie cheese
1 egg, beaten
1. Heat oven to 350 degrees F.
2. If 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.
3. Place 1 square on ungreased cookie sheet. Place cheese on center of dough. With small cookie or canapé cutter, cut 1 shape from each corner of remaining square; set cutouts aside.
4. 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.
5. Bake 20 to 24 minutes or until golden brown. Cool 15 minutes. Serve warm.
Yield: Active Time: 20 Minutes - 12 servings
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com