Last updated on December 4, 2016 by Liza Hawkins
In less than four weeks, I become an aunt for the first time (Yay! A baby to hold and love AND to give back once I’m done! Can’t wait!) and yesterday was my sister-in-law’s baby shower. As one of the hosts, I offered to bring the cake, and was super excited about it – ice cream, red velvet cake, how could you go wrong? Well, it did. But, I’ll save that story
about how Coldstone screwed up my order for another day.
What did go well food-wise, however, was a little concoction I like to call Baked Brie. It’s not an original recipe by any means, but I think a lot of people are scared to attempt it because it seems intimidating. Actually? Not so much!
Hardly 10 minutes after showing up late for the shower setup
thanks to the shenanigans at Coldstone, my mother-in-law and friend (who both co-hosted with me) said, “Liza, we have something for you to do.”
It was like stepping into an episode of Chopped. Except there was no black picnic basket. And there were no other chefs to compete against. And Ted Allen wasn’t invited. So really, the only commonality was the fact that I had three secret ingredients to work with: a wheel of Brie, a can of crescent rolls, and strawberry preserves….
Baked Brie with Strawberry Preserves
- 1 wheel of Brie
- 1 can of crescent roll dough
- 3 tablespoons strawberry preserves
- 1 tablespoon milk or 1 beaten egg (optional)
Preheat the oven to 375 degrees.
Open and unroll the crescent roll dough and lay it flat on a baking sheet. Unwrap the Brie and gently slice off the top rind – leave the sides and bottom intact.
Spoon an even layer of the preserves on top of the Brie, and then place the wheel on top of the crescent roll dough.
Carefully pull the sides of the dough up and around the Brie, overlapping in some areas, until the wheel is wrapped up tightly and the top is completely covered.
Brush the top lightly with milk or a beaten egg if you like.
Bake for about 20 minutes or until golden, rotating the baking sheet 180 degrees once half-way through, to allow for even cooking.
Serve with water crackers, toast squares, or bagel chips
OR don’t share, and just use a knife and a fork.