Brie en Croute

For a festive appetizer, it's hard to go wrong with this recipe. The melted cheese interior topped with dried fruit and a crisp crust is a favorite in our family. Definitely not health food, but fun once in a while. If you're not watchful, kids will try to make dinner out of the appetizer! Serve with crackers or melba toast.

Brie en Croute
From Pillsbury
Serves 12

1 package crescent roll dough (8 oz)
8 oz wheel of Brie
1/4 cup Major Gray chutney
1 beaten egg

Preheat oven to 350 degrees.

Open the crescent roll dough and unroll it. Separate the dough into two equal sections and pinch the perforations to close them so the dough won't split. Cut a decorative shape with a small cookie cutter from a corner of one section, then lay it on a cookie sheet and set the wheel of brie in the center. Top with the chutney and spread to within 1/2" from the edges.

Use the second section of dough to wrap the cheese from the top, down the sides. Fold the bottom layer of dough (the first section) up and over the brie stretching it to completely cover the top. Pinch the seams closed. Paint the dough with beaten egg. Top with the cutout dough shape, and paint with more egg wash. Bake for 20-24 minutes until golden brown. Cool for 10 minutes. Serve with crackers.