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
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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.
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