Raspberry Baked Brie

 

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1

round (8 oz) Brie cheese

1

tablespoon seedless raspberry jam

1/4

cup fresh raspberries (do not use frozen)

1

egg, beaten

Assorted crackers or slices baguette French bread

• 1 Heat oven to 350°F. Unroll dough; separate crosswise into 2 sections. Press each section into 6-inch square, firmly pressing perforations to seal. Place cheese on center of 1 dough square; top with jam and raspberries.
• 2 With small cookie or canapé cutter, cut 1 shape from each corner of remaining dough square, 1 inch from center of square; set cutouts aside. Place square on top of cheese round. Press dough evenly around cheese, folding bottom edges over top edges; press to seal completely. Place on cookie sheet.
• 3 Brush dough with beaten egg. Arrange dough cutouts on top; brush with egg.
• 4 Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet; place on serving plate. Cool 10 minutes. Serve warm with crackers. Store in refrigerator.