
Bleeding Heart Brie
YEILD: 10 servings
- 1 tube (8 oz.) refrigerated crescent rolls
- 1 round (8 oz.) Brie or Camembert cheese
- 1/3 cup cherry preserves
- 1 egg, lightly beaten
- Assorted crackers
- Unroll crescent dough; divide into two squares. Seal seams and perforations.
- Cut off corners from each square, forming two circles; discard scraps
- Place one circle on a greased baking sheet; top with cheese. Spoon preserves over the top.
- Bring the edges of dough up around sides of cheese. Top with remaining dough circles, pressing to seal edges.
- Brush top and sides with egg.
- Bake at 350 for 20-30 mins. or until golden brown. Cool for 5 mins. before serving with crackers.