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Baked Brie with Hot Pepper Raspberry Preserves
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Ingredients:
1 tube crescent rolls
1 8 oz brie
1 cup Rothschild Hot Pepper Preserves
walnuts or pecans, chopped
Directions:
Preheat oven to 375. Open tube of crescent rolls carefully. Do not separate in individual rolls. Close the seams by applying pressure to them. Place small round brie round in the center of dough.
Seal long ends of the crust on top of the brie. When sealing sides it will be necessary to trim corners. The dough is very forgiving, so if a seam should fall apart just apply pressure and close. Once sides are sealed you can mold the brie by gently shaping with your hands.
Place on cookie sheet. Bake 15 min. or until golden brown. While hot, pour the Hot Pepper Raspberry Preserves generously on the top and sprinkle with chopped walnuts or pecans. Serve with crackers.
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Preheat oven to 375. Open tube of crescent rolls carefully. Do not separate in individual rolls. Close the seams by applying pressure to them. Place small round brie round in the center of dough.
Seal long ends of the crust on top of the brie. When sealing sides it will be necessary to trim corners. The dough is very forgiving, so if a seam should fall apart just apply pressure and close. Once sides are sealed you can mold the brie by gently shaping with your hands.
Place on cookie sheet. Bake 15 min. or until golden brown. While hot, pour the Hot Pepper Raspberry Preserves generously on the top and sprinkle with chopped walnuts or pecans. Serve with crackers.
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