From the Kitchen of Joan Craig
1 (8-oz.) can Pillsbury� Refrigerated Crescent Dinner Rolls
1 (8-oz.) round Brie cheese
3 T. raspberry jam (or whole berry cranberry sauce)
1 T. tablespoon sliced almonds (optional)
1 egg, beaten
Sliced apples and/or crackers
Heat oven to 350�F. Spray cookie sheet with cooking spray. Unroll crescent roll dough. Separate dough crosswise into 2 sections. Press dough to form 2 squares, firmly pressing perforations to seal. Cut corners off both dough squares. Place 1 dough round on sprayed cookie sheet.
Cut cheese crosswise into 2 equal layers. Place bottom half of cheese on center of dough circle on cookie sheet. Spread jam over cheese. Sprinkle with sliced almonds, if desired. Top with remaining cheese half. Bring dough up around side of cheese, pressing and pinching dough. Place remaining dough on top of cheese round. Press dough evenly around side of cheese, and seal well. Brush dough with beaten egg.
Bake at 350�F. for 20 to 30 minutes or until deep golden brown. Cool 10 minutes before serving. To serve, place warm pastry-wrapped cheese on platter. Arrange sliced apples and/or crackers around cheese.