Ingredients: |
Ingredients: 8 oz. refrigerated crescent dinner rolls
8 oz. Brie cheese round (not creamy Brie)
3 T. whole berry cranberry sauce
1 T. apricot preserves
1/2 tsp. dried rosemary leaves, crushed (optional)
2 ripe pears and apples, sliced very thin
crackers, pretzel sticks
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Directions: |
Directions:Heat oven to 350º.
Unroll dough on work surface. Separate and press dough into 2 (7-inch) squares on cookie sheet lined with parchment paper. Firmly press perforations to seal.
Cut cheese round horizontally through the middle to make 2 rounds. Place 1 cheese round, rind side down, on center of 1 dough square. (Do not remove the edible rind from cheese.) Mix cranberry sauce and preserves. Spread over top of cheese; sprinkle with rosemary, if desired. Top with remaining cheese round, rind side up.
With small leaf cookie cutter, make 1" leaves (fall, holly, poinsettia - depending on season) from each corner of the remaining dough square. Set aside on piece foil. Place the remainder of that dough square on top of the cheese round. Press dough evenly around cheese, folding top edges over bottom edges; press to seal.
Return to dough leaves on foil, and arrange with stems together. Leave on cookie sheet next to cheese. Bake 8 - 11 minutes or until edges are golden brown. Lift leaves from cookie sheet; cool. Continue baking wrapped cheese 25 - 30 minutes longer or until golden brown. Remove from cookie sheet; place on serving plate. Place leaves on top of wrapped cheese. Let stand 15 minutes before serving. Serve warm with pears, apples, crackers or pretzel sticks. |
This recipe for PASTRY-WRAPPED CRANBERRY BRIE is from