September 21, 2016

Baked Brie

In Arizona, the end of the summer is known as monsoon season. Basically we get all of our rain then. Well, this monsoon season, I found that I have a leak in my house. Yeah...not good.
Usually monsoon season is great. We get tons of rain, the weather isn't triple digits and then a couple of hours later we have full sunshine. It makes for some great days. Unless of course you have a leak.

Now in between works, leaks, and a number of other things going on (car not starting and needing a new battery and new job changes), I needed some quick easy recipes. So how easy is it to throw some cheese into a crescent roll? The answer is very easy and thankfully, very very yummy!

In addition to amazing simple the ingredients, the combo of cool sweet and warmth of the cheese is great. It is the perfect vehicle for both summer and fall. Good for both and good for transitional seasons. Basically, the perfect recipe for anytime! 


1 round of brie
1/4 cup of jelly/jam (I use and enjoy my homemade with apricot and strawberry plum as my favorites)
1 tube of crescent rolls


Unroll crescent rolls flat onto a greased cookie sheet. Push together the creases and top with brie round.

Cover the top of the brie with your jam.

Roll up crescent roll to cover the top and cook at 350 for 30 minutes.

Enjoy with some crackers or just eat with the crescent roll dough.

Happy Wednesday! Try and make it a great one!
The weekend is in our sights!

1 comment:

  1. Bummer about the leak, hopefully you can get it fixed!


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