Apples & Brie

Wrapped and baked in a blanket of crescent roll dough, this round of Brie cheese topped with jam makes a delicious fall appetizer when served with apple slices.

1 (8 ounce) can Pillsbury refrigerated crescent rolls or seamless crescent dough sheet

1 (8 ounce) round Brie cheese

¼ cup jam (raspberry or blackberry)

½ apple, sliced thinly

1 egg, slightly beaten

1)      Preheat the oven to 350 degrees.

2)      Unroll dough; separate crosswise into 2 sections. Press each section into 6-inch square, firmly pressing perforations to seal. Place the Brie on center of first dough square. Evenly disperse jam over Brie.

3)      Pull up the sides of the bottom dough square, then place the remaining dough square on top of the Brie Press dough evenly around cheese, pressing to seal completely. Brush beaten egg all over the dough. Place on cookie sheet.

4)      Bake for 20-25 minutes or until golden brown. Remove from the oven and let it cool for 10 minutes. Serve with apple slices.