Bourbon Baked Brie Recipe

Ingredients

1/2

cup chopped pecans

3

tablespoons packed dark brown sugar

2

tablespoons bourbon whiskey

1

                        can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

1

round (8 oz) Brie cheese

1

egg

1

teaspoon bourbon whiskey

Preparation

In small bowl, beat Bourbon-Pecan Mixture ingredients with whisk. Cover and refrigerate at least 8 hours but no longer than 2 days.

Heat oven to 350°F. On ungreased or silicone baking mat-lined cookie sheet, unroll crescent dough, and separate widthwise into 2 squares. Firmly press perforations to create 2 seamless squares.

Cut Brie in half lengthwise to create 2 equal-size rounds. Place 1 Brie half rind-side down on top of center of 1 dough square; cut out corners of dough square with cookie or canapé cutter (or just cut off corners diagonally). Set cutouts aside.

Spoon bourbon-pecan mixture evenly on top of Brie, then top with remaining Brie round, rind-side up. Place remaining dough square on top, and press dough evenly around Brie. Fold and roll bottom edges of dough over top edges; press to seal. Beat egg with 1 teaspoon bourbon whiskey, and brush evenly over dough.

Bake 20 to 25 minutes or until dough is golden brown and baked through. Cool 10 minutes before serving.