Baked Brie with Hot Pepper Peach Preserves

Baked Brie with Hot Pepper Peach Preserves


Creamy brie gets wrapped in a buttery cresent roll crust and topped with our sweet heat Hot Pepper Peach Preserves and crunchy chopped pecans creating an ultimate appetizer for parties and entertaining. 



1 tube Crescent rolls
1 small Round brie
1 cup Robert Rothschild Farm Hot Pepper Peach 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 cookie sheet. Bake for 15 minutes or until golden brown. While hot, pour Hot Pepper Peach Preserves generously on top and sprinkle with chopped pecans. Serve either with thin crackers or alone.