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Baked Brie with Hot Pepper Raspberry

Baked Brie with Hot Pepper Raspberry

1 tube crescent rolls, store bought
1 small round brie
1 jar Robert Rothschild Hot Pepper Raspberry Preserves
Pecans, chopped

Preheat oven to 375 degrees F. Open tube of crescent rolls carefully. Do not separate in individual rolls. Close the seams by applying pressure to them. Place small round of Brie in center of dough. Seal long ends of crust on top of Brie. When sealing sides it will be necessary to trim corners. The dough is very forgiving, so if a seam should fall apart just apply pressure and close. Once sides are sealed you can mold to Brie by gently shaping with your hands. Place on a cookie sheet. Bake for 15 minutes or until golden brown. While hot, pour Hot Pepper Raspberry Preserves generously on top and sprinkle with chopped pecans. Serve either with thin crackers or alone.

Recipe provided by Robert Rothschild Farm


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