Sunday, October 24, 2010
Raspberry Baked Brie
1 can (8oz.) Pillsbury refrigerated crescent dinner rolls
1 round (8oz.) Brie cheese
1 tablespoon seedless raspberry jam
1/4 cup fresh raspberries (do not use frozen)
1 egg, beaten
Assorted crackers or sliced baguette French bread
1. Heat oven to 350 degrees. Unroll dough; separate crosswise into 2 sections. Press each section into 6-inch square, firmly press perforations to seal. Place cheese on center of 1 dough square; top with jam and raspberries.
2. Place square on top of cheese round. Press dough evenly around cheese, folding bottom edges over top edges; press to seal completely. Place on cookie sheet.
3. Bake 25-30 minutes or until golden brown. Remove from cookie sheet; place on serving plate. Cool 10 minutes. Serve warm with crackers. Store in refrigerator.