Baked Brie with Berry Rhubarb Compote

 

1

tablespoon butter

1/2

cup finely chopped fresh rhubarb

1/4

cup chopped red onion

1/4

cup sugar

1/2

cup pomegranate-blueberry preserves

1

teaspoon finely chopped fresh thyme leaves

1/4

teaspoon ground ginger

1/4

teaspoon ground cinnamon

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1

package (15 oz) Brie cheese

1

egg, well beaten

• 1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
• 2 In 8-inch skillet, melt butter over medium-high heat. Add rhubarb, onion and sugar; cook until rhubarb and onion are softened, juices evaporate and mixture thickens. Stir in preserves, thyme, ginger and cinnamon.
• 3 Spoon rhubarb mixture on top of Brie cheese.
• 4 Unroll crescent dough onto cookie sheet; press perforations to seal. Place rhubarb-topped cheese in center of dough. Gather edges of dough up and around cheese; pinch edges and top to seal.
• 5 With pastry brush, spread beaten egg over dough.
• 6 Bake 17 to 20 minutes or until dough is golden brown. Serve immediately.