Raspberry Baked Brie

RASPBERRY BAKED BRIE

1 can (8 oz) refrigerated crescent dinner rolls
1 round (8 oz) Brie cheese
1 Tbsp. seedless raspberry jam
1/4 cup fresh raspberries (do not use frozen)
1 egg, beaten
Assorted crackers or slices baguette French bread

Heat oven to 350 degrees. Unroll dough; separate crosswise into 2 sections. Press each section into 6-inch square, firmly pressing perforations to seal. Place cheese on center of 1 dough square; top with jam and raspberries. With small cookie or canapé cutter, cut 1 shape from each corner of remaining dough square, 1 inch from center of square; set cutouts aside. Place square on top of cheese round. Press dough evenly around cheese, folding bottom edges over top edges; press to seal completely. Place on cookie sheet. Brush dough with beaten egg. Arrange dough cutouts on top; brush with egg. Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet; place on serving plate. Cool 10 minutes. Serve warm with crackers. Store in refrigerator. Makes 12 servings (1/12 of brie and 4 crackers each).

Recipe from Betty Crocker