This baked brie recipe may be famous in my group of friends - it's definitely requested at every single girl's wine night, I know that for sure!



This recipe is super simple and yet still decadent and sophisticated - and majorly delicious - so it is perfect for any gathering where you will have access to an oven.

Also, the most difficult part of this is the technique so I took a few extra pics to demonstrate.

Ingredients:

• Small wheel of brie - the 7 oz size is great
• Pilsbury Crescent seamless dough sheet (you can also use the regular Crescent rolls, but you will need to seal the seams by pinching the perforations together)
• Butter or spray to grease foil

Optional Fillings:

• Honey (I used some amazing truffle honey)
• Jam/jelly
• Brown sugar
• Chutney

Tools:

• Foil
• Baking sheet

Directions:

Pre-heat oven to 375.

Roll out Crescent dough. Place fillings in the middle and layer the brie on top.



Fold the sides up over the brie. This time I folded each side up and sealed them together and then folded the others up together.



Take off any extra dough. Flip over onto greased foil, so the flat side is up. I usually fold the sides of the foil up, so that it is does leak, it is contained in the foil "boat."

Bake for about 20-30 minutes until the dough is browned.

Serve on a plate surrounded with crackers.



So good!

I've made baked brie with pyhllo dough before - much more difficult and it's really easy for the cheese and fillings to start leak out.