Cranberry sauce need not be used merely as a side dish. As this recipe proves, it can be a fantastic component in this easy but elegant appetizer, inspired by the French "brie en brioche".
- 1 tube Pillsbury® Original Crescent Rolls
- 7 to 8 ounce wedge or round of brie
- 3/4 cup whole berry cranberry sauce
- 1 egg, lightly beaten
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Unroll the Crescent rolls dough to form one large, perforated rectangle. Lightly press the perforations back into the dough, so that you have a large, unmarked rectangle.
- Spoon the cranberry sauce in the center of the rectangle, and spread so that it covers an area about 6 inches by 6 inches.
- Place the brie in the center of the rectangle. It should have plenty of room on all sides. If you are using a wedge of brie rather than a circle, you can make it into a square by slicing the wedge in half, and then pressing one triangle tip to the back of the other wedge--voila! Rectangle. This is not necessary, but it may make your finished piece a more pleasing shape.
- Gather the dough and gently wrap it around the brie, sort of like a present, folding the edges neatly. Transfer this little parcel to the prepared baking sheet.
- Using a pastry brush, brush the dough with the beaten egg.
- Bake for 20 minutes, or until golden on top. Remove from the oven, and let cool for 5 to 10 minutes before serving. Serve warm, and lightly oozy.
Note: If you are making this recipe before it's time to serve but want it to be warm, re-heat at 350 degrees for 5 minutes before serving to warm the cheese and make it oozy again.