1 wheel of Brie (size may vary)
1 tube of refridgerated crescent roll dough
variations:
approx 4 Tblsp seedless raspberry jam
OR
approx 4 Tblsp honey and 2-3 Tblsp candied pecans
On a nonstick cookie sheet push together the edges of the crescent dough so that it forms one solid piece. You can attempt to make it into a round shape but I find it is just as easy to leave it in a large rectangle. Place the round of brie in the middle and top with jam or honey/pecans. Gather the edges of the dough around the wheel and pinch together on top so that wheel is encased completely. Bake according to crescent roll directions, if Brie was taken straight out of the fridge it will probably need a bit longer to warm through to the center. If possible you might want to take the Brie out a little bit before making it to allow the chill to come off.
Serves 2-4 as a dinner with a nice salad. Or 8 as an appetizer.
recipe adapted from my Mom who saw it on Paula Dean's Home Cooking
