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Pastry-Wrapped Jalapeño Brie with Fruit

(13)
  0 reviews
  • 15 min prep time
  • 60 min total time
  • 10 ingredients
  • 12 servings
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Cut the apple and pear just before serving to preserve their creamy color. Set out a small knife or cheese server alongside the baked Brie.

Ingredients

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
1
round (8 oz) Brie cheese
2
tablespoons green or red jalapeño jelly or hot pepper jelly
2
tablespoons chopped fresh cilantro
1
egg, beaten
8
small seedless red or green grape clusters
1
pear, unpeeled, sliced
1
apple, unpeeled, sliced
1/2
cup fresh strawberry halves
Fresh cilantro or rosemary sprigs

Steps

  • 1 Heat oven to 350°F. Spray cookie sheet with cooking spray.
  • 2 If using crescent rolls: Unroll dough. Separate dough crosswise into 2 sections. Press dough to form 2 squares, firmly pressing perforations to seal. If using dough sheet: Unroll dough. Cut crosswise into 2 sections. Press dough to form 2 squares.
  • 3 Place 1 square on cookie sheet. Cut cheese crosswise into 2 equal layers. Place bottom half of cheese on center of dough square on cookie sheet. Spread jelly over cheese. Sprinkle with chopped cilantro. Top with remaining cheese half.
  • 4 With small cookie or canapé cutter, cut 1 shape from each corner of remaining square of dough, and roll 3 small pieces of dough to form 3 balls; set aside. Place square of dough on top of cheese round. Press dough evenly around cheese. Fold bottom edges of dough up over top edges; press to seal. Brush dough with beaten egg. Top with cutouts and dough balls; brush with additional beaten egg.
  • 5 Bake 20 to 30 minutes or until deep golden brown. Cool 15 minutes before serving.
  • 6 To serve, place warm pastry-wrapped cheese on platter. Arrange fruit around cheese. Garnish with cilantro sprigs.
  • 1 Heat oven to 350°F. Spray cookie sheet with cooking spray.
  • 2 If using crescent rolls: Unroll dough. Separate dough crosswise into 2 sections. Press dough to form 2 squares, firmly pressing perforations to seal. If using dough sheet: Unroll dough. Cut crosswise into 2 sections. Press dough to form 2 squares.
  • 3 Place 1 square on cookie sheet. Cut cheese crosswise into 2 equal layers. Place bottom half of cheese on center of dough square on cookie sheet. Spread jelly over cheese. Sprinkle with chopped cilantro. Top with remaining cheese half.
  • 4 With small cookie or canapé cutter, cut 1 shape from each corner of remaining square of dough, and roll 3 small pieces of dough to form 3 balls; set aside. Place square of dough on top of cheese round. Press dough evenly around cheese. Fold bottom edges of dough up over top edges; press to seal. Brush dough with beaten egg. Top with cutouts and dough balls; brush with additional beaten egg.
  • 5 Bake 20 to 30 minutes or until deep golden brown. Cool 15 minutes before serving.
  • 6 To serve, place warm pastry-wrapped cheese on platter. Arrange fruit around cheese. Garnish with cilantro sprigs.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
5g
24%
Trans Fat
1g
1%
Cholesterol
35mg
12%
Sodium
270mg
11%
Total Carbohydrate
18g
6%
Dietary Fiber
1g
4%
Sugars
9g
9%
Protein
6g
6%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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