Oh my goodness! We love this creamy appetizer. The first time we had this was wine tasting in Monterey. We just melted for the melty, oozy, rich cheesiness. The restaurant put the jam/jelly inside but I prefer to control the amount and type I enjoy with each bite so I put them on the side. This time I had apricot jam and red pepper jam. Both delicious but obviously different. An easy but time sensitive for serving recipe. See below recipe for more notes.
WWSPoints: I wouldn’t even mess with this on normal WW day, just cheat day
Prep: 5 minutes
Bake: 25 minutes
1 7 oz. brie round
1 can Pillsbury Crescents
1 egg, beaten
- Preheat oven to 350.
- Separate the can of crescents into two rectangles. Press the perforations together on the cookie sheet that will be used. Lay round of brie in the center of the rectangle (if I made this with jam I would place it on top of the brie at this point) and top with the other rectangle. Press the top rectangle around the brie into the bottom one. Brush beaten egg over the top layer.
- Pull the bottom rectangle up to the center of the brie. Continue to pull the edges up meeting in the center. There should be no brie exposed. Brush the wrapped brie with beaten egg.
- Bake at 350 for 25-30 minutes. Serve warm with crackers or bread.
Now let’s dish: This is such an easy dish that I make by memory so I just typed up what I know. You can get crafty with the dough and cut up little shapes while it is really cold. I used my fingers to stretch the dough over. I was trying to make it kind of decorative but once it baked it just looked, well like round bread. I recommend having an assortment of jams/jellies to use with the appetizer. So far I have tries raspberry, strawberry, apricot, marmalade, red pepper jelly & jalapeno jelly. I prefer the pepper ones but my hubby prefers the sweet.