Baked Brie with Berry Rhubarb Compote

Blogger Brooke McLay from Cheeky Kitchen takes a savory, cocktail classic and makes it at home. Just three ingredients needed!

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Prep Time 20 min
Total Time 40 min
Servings 4

Ingredients

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

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Directions

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.