Baked Brie

This is an appetizer that is easy to make, yet seems more elegant. You can change out the kind of jam/preserves you use or try it with something savory, like pesto. You can also add nuts, like sliced almonds, when you add the preserves. Serve with bread, crackers, apple slices, or anything else you might like!

1 (8 oz.) can refrigerated crescent roll dough
1 (8 oz.) wheel of Brie cheese
2 Tbsp. fruit preserves/jam (I used nectarine in this version, but raspberry or apricot are also good choices)
1 egg, beaten
French bread slices, Granny Smith apple slices, crackers, etc. to serve

Heat the oven to 350 degrees Fahrenheit.

Unroll crescent dough and and separate into 2 sections (crosswise). Press the 2 sections into squares, pinching and sealing the perforations as you go.

If you want, cut shapes out of the corners of 1 dough square. Set the shapes aside for later.

Place the brie on the remaining square of crescent dough (I trimmed the rind off the top of the brie - it's up to you). Top with 2 Tbsp preserves/jam.

Take the square of dough that you cut shapes from earlier and place on top of the brie. Press evenly over the cheese and seal to dough on the bottom. Fold bottom edges over the top of the dough, pinching and sealing seams. Place cut out shapes on top of dough.

Place crescent wrapped brie in small dish sprayed with cooking spray (you can also use a cookie sheet - I like to use a shallow dish in case any of it leaks out when baking).

Brush the top of the dough with beaten egg.

Bake in preheated oven for 22-24 minutes or until golden brown and dough is baked through. Cool for ~10 minutes.

Transfer brie to serving plate and eat with crackers, bread, apple slices, or whatever else you want. Enjoy!