Crescent Wrapped Brie

Crescent Wrapped Brie

24

"Elegant appetizer with toppings: chutney, jelly or salsa."

Ingredients

1 h {{adjustedServings}} servings 143 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 273 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  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 canape 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.

Footnotes

  • High Altitude (3500-6500 ft): No change.
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Reviews

24
  1. 31 Ratings

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This is a great recipe - similar to one that I have been making. The only difference with mine is that I place either (a very good) strawberry or strawberry rhubarb (or other fruit) preserves/j...

I have made this recipe many times. It is very good and very easy. I have also used Gouda instead of Brie. Just take off the wax before using in the recipe.

I did make some additions to the recipe because my husband does not like brie that much but with the additions he loved it. I chopped up an apple and combined it with chopped pecans, brown suga...