Easy Entertaining with Baked Brie!

I know what you’re thinking!  Two posts, two days in a row about food.  Erika must be hungry lately!  Howver, with today’s portion of the gift guide all about Entertaining, I couldn’t resist sharing this really easy recipe for Baked Brie that I make on a regular basis.  (Sometimes, on fend-for-yourself night here in our house, I make this for myself for dinner and reheat the leftovers for lunch the next day.  Yum!)

You will need:

1 large wheel or wedge of brie

1 package unbaked crescent roll dough (I like Pillsbury, but use what you will!)

Preserves (I like Bonne Maman Rasberry Preserves)

Brown Sugar (optional)

If you are using a wheel of brie, you need to cut through the rind.  I just cut an “X” evenly across the top so that I puncture the rind and get into the cheese.

Unwrap the crescent roll dough, and, without seperating the pieces of dough, place your wheel or wedge of brie in the middle of it.  Wrap the dough almost entirely around the brie, leaving your “seam” at the top.  Before you pinch the top of the dough together, spoon a generous amount of preserves over the top, covering the cheese.  Add a couple of spoonfuls of brown sugar on top of the preserves to help make a sweet sauce.  Close the top by pinching the dough together.

Spray a baking dish with non-stick spray, and place the brie into it to bake, uncovered at 350 for 15-30 minutes, or until the crescent roll shell is cooked and the cheese in the center is gooey enough to scoop onto crackers.  Take out of the oven, transfer to a plate using a spatula, and serve immediately!  I like to serve mine with Carr’s Table Water Crackers with Cracked Pepper, they add a little spice to the Brie but you can serve it with crustinis or whichever types of crackers you would like!

That’s it!  I told you it was easy!  If you want to get a little more fancy, take a cookie cutter to some of the extra cresent roll dough and place the shape on top of the brie to bake.  A Christmas tree baked onto the Brie is always a nice touch!  Enjoy!