one of my favorite things about the holidays are the appetizers. i am not a big fan of the big meals or even the desserts. it’s all about the appetizers for me. i gladly volunteer to bring my favorites to all the gathering we attend. one of my go-to dishes is a Bacon and Almond Stuffed Baked Brie. besides loving the creamy brie cheese, it’s a savory appetizer that goes great with apple slices, crackers, and even by itself. it’s also easy to make, the brie is wrapped with Pillsbury Crescents®.
to make Bacon and Almond Baked Brie you need: Pillsbury Crescents® which are available at Walmart, brie cheese, bacon, sliced almonds, and parsley. optional ingredients are green onions and an egg, but i highly suggest using them.
start by making the bacon almond mixture. chop the bacon, almonds, onions, and parsley.
then combine them all together in a small bowl. set aside.
now, cut the brie in half creating two rounds.
open a can of Pillsbury Crescents®. unroll dough; separate crosswise into 2 sections. pat dough and firmly press perforations to seal, forming 2 squares
press all the seams together to create a single square of dough. then place the bottom round of brie on top of it.
stack bacon almond mixture on top of the brie.
top with the other piece of brie, and then the other half of the dough. make sure all the seams have been pressed together.
trim the excess corners off the dough. save the extra dough
fold the bottom layer of crescent roll dough up towards the top, and then fold the top dough down over the bottom dough. press all the seams together really well. you don’t want any holes or the cheese will melt out.
if you would like, create a design with the dough that you trimmed off. i thought a criss-cross pattern would be nice, but you could also make some leaves or leave plain.
place onto a cooking sheet and into a preheated 400ºF oven.
bake 20 to 24 minutes or until golden brown. too long will make the cheese collapse. but if it does, it is still yummy. cool 15 minutes.
1 – 8oz can Pillsbury Crescents®
1 round brie cheese (13-20 oz.)
6 slices cooked bacon, crumbled
1/4 cup chopped almonds
1/4 cup chopped parsley
1 tablespoons sliced green onions (optional)
1 egg, beaten
Preheat oven to 400°F.
Bacon Almond Mixture:
chop bacon, almonds, green onions and parsley. in a bowl, combine them.
cut brie wheel in half to make two rounds, 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 bottom cheese round on center of dough. top bottom cheese round with bacon mixture, and place remaining cheese round on top. (if you are using a smaller brie wheel, use less bacon mixture). place remaining dough 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. too long will make the cheese collapse. but if it does, it is still yummy. cool 15 minutes. serve warm with crackers and apple slices.
This is a sponsored conversation written by me on behalf of Pillsbury. The opinions and text are all mine.