Brie Crescents Food

CRESCENT-WRAPPED BRIE

Steps:

• Heat oven to 350°F.
• If using crescent rolls: Unroll dough; separate crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 squares. If using dough sheet: Unroll dough; cut crosswise into 2 rectangles. Pat dough to form 2 squares.
• Place 1 square on ungreased cookie sheet. Place cheese on center of dough. With small cookie or canapé cutter, cut 1 shape from each corner of remaining square; set cutouts aside.
• Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges over top edges. Gently stretch dough evenly around cheese; press to seal completely. Brush with beaten egg. Top with cutouts; brush with additional beaten egg.
• Bake 20 to 24 minutes or until golden brown. Cool 15 minutes. Serve warm.

GOOEY BRIE CRESCENT WRAP

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
• Remove the crescent rolls from the packages and separate into individual triangles. Place an upturned bowl on the prepared sheet pan and arrange the crescent triangles in a circular star shape around it, with the pointed ends furthest away from the bowl and the thicker ends nearest the bowl, slightly overlapping. Press the overlapping dough to flatten.
• Spread the cranberry preserves onto the dough around the center nearest the bowl and top with the Brie pieces, half the pistachios and half of the dried cranberries. Remove the bowl from the center and fold the pointed ends of the crescent rolls up and over the filling, tucking the tip of each under the base to secure. Brush the top with the beaten egg and sprinkle over the rosemary and flaky salt if using. Bake until golden and gooey, 18 to 20 minutes.
• Drizzle the top of the wreath with the honey. Garnish with the remaining dried cranberries and pistachios and rosemary sprigs. Sprinkle with flaky salt if desired. Allow to cool slightly before transferring the wreath to a board. Serve with a cheese knife to slice and enjoy.

CRESCENT WRAPPED BRIE

Steps:

• Heat oven to 350 degrees.
• Unroll dough.
• Separate dough crosswise into 2 sections.
• Pat dough and firmly press perforations to seal, forming 2 squares.
• Place 1 square on ungreased cookie sheet.
• Place cheese on center of dough.
• With small cookie or canape cutter, cut 1 shape from each corner of remaining square; set cutouts aside.
• Place remaining square on top of cheese round.
• Press dough evenly around cheese; fold bottom edges over top edges.
• Gently stretch dough evenly around cheese; press to seal completely.
• Brush with beaten egg.
• Top with cutouts; brush with additional beaten egg.
• Bake at 350 degrees for 20 to 24 minutes or until golden brown.
• Cool 15 minutes before serving.

BRIE CRESCENTS

Steps:

• Preheat oven to 375°F.
• Unwrap crescent rolls; separate into 8 triangles and cut each into two smaller triangles. Lightly spread 1/2 tsp of jam across the wide end of each triangle; place cheese on top of jam.
• Roll each triangle from wide end to form a crescent; place open cheese side up on a parchment or silicone lined baking sheet.
• Bake 8-10 minutes or until the crescents are golden brown.
• Serve warm.
• These can also be made in large crescents that could be used as a light lunch.

CRANBERRY AND BRIE CRESCENT RING RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Arrange the crescent roll triangles on the prepared baking sheet with the points sticking out, overlapping the bases to form an 8-inch (20 cm) circle.
• Spoon the cranberry sauce onto the bases of the crescent dough triangles and top with the brie wedges. Fold the pointed ends of the dough over the cranberry sauce and brie and tuck underneath to seal.
• Brush the ring with the beaten egg and sprinkle with the flaky salt and thyme.
• Bake for 30 minutes, turning halfway through, or until dark golden brown. Transfer to a platter and serve.
• Enjoy!