Baked Crusty Brie

1 can (235g) Pillsbury* Crescent Rolls
2 rounds (125 g) brie cheese
1/4 cup (50 mL) jam, jelly or chutney ( apricot, raspberry, peach, strawberry, mango) optional
1 egg, beaten
1/4 cup (50 mL) sliced almonds

Heat oven to 375°F (190°C).

Separate dough into 2 rectangles; seal perforations. Place rectangles about 3 inches (7.5 cm) apart on ungreased baking sheet. Trim small triangles from corners of dough forming an oval shape. Place one round of cheese on centers of dough. Top each round with 2 tbsp. (25 mL) jam, jelly or chutney, if desired. For each round, bring edges of dough to top and centre pinching gently to seal. Brush dough with beaten egg; sprinkle each with 2 tbsp (25 mL ) almonds.

Bake for 25 to 30 minutes or until golden brown. Cool 10 minutes before serving. Serve with fresh fruit. Makes: 2 baked Brie.

Tip: If only one crusty Brie is required, prepare using 4 crescent rolls.

Bake remaining 4 crescent rolls as directed on package.

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