Pastry-Wrapped Cranberry Brie

  1 reviews


can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
round (8 oz) Brie cheese (do not use triple crème Brie)
tablespoons whole berry cranberry sauce
tablespoon apricot preserves
teaspoon dried rosemary leaves, crushed
ripe medium unpeeled pears, thinly sliced


  1. 1 Heat oven to 350°F. Unroll dough and separate crosswise into 2 sections. Press dough into 2 (7-inch) squares, firmly pressing perforations to seal.
  2. 2 Cut cheese round horizontally to make 2 rounds. Place 1 cheese round, rind side down, on center of 1 dough square. (Do not remove rind from cheese.) In small bowl, mix cranberry sauce and preserves. Spread over top of cheese; sprinkle with rosemary. Top with remaining cheese round, rind side up.
  3. 3 With small cookie or canapé cutter or sharp knife, make 1/2- to 1-inch cutouts to look like poinsettia petals from each corner of remaining dough square. Roll 3 small pieces of dough into 3 small balls; set cutouts and dough balls aside. Place remaining dough on top of cheese round. Press dough evenly around cheese, folding top edges over bottom edges; press to seal completely. Place on ungreased cookie sheet.
  4. 4 On 7-inch square sheet of foil, arrange dough petals to look like a poinsettia. Place balls in center on top of arranged petals. Lift foil square with poinsettia and place on cookie sheet next to wrapped cheese.
  5. 5 Bake poinsettia 8 to 11 minutes or until light golden brown around edges. Lift with foil from cookie sheet; cool. Continue baking wrapped cheese 25 to 30 minutes longer or until golden brown. Remove from cookie sheet; place on serving plate. Place poinsettia on top of wrapped cheese. Let stand 15 minutes before serving. Serve warm with pears.




Nutrition Information

Recipe Step Photos

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