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Baked Brie with Berry Rhubarb Compote

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Baked Brie with Berry Rhubarb Compote
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  • Prep 20 min
  • Total 40 min
  • Servings 4
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We made our savory compote with Pillsbury crescent dinner rolls, brie and pomegranate-blueberry preserves.
By Brooke Lark
Updated Jul 10, 2012


  • 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) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 1 package (15 oz) Brie cheese
  • 1 egg, well beaten
Make With
Make With
Pillsbury Crescents


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Substitute any all-fruit preserve for the blueberry-pomegranate preserves in this recipe.
  • tip 2
    If you don't like the taste of Brie, try making this recipe with any mild, soft cheese.


Nutrition Facts are not available for this recipe
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