Faux “Baked Brie”
(from Coker Family’s recipe box)
This is unbelievably good and impressive and so easy. You can do a little ahead…make the block of cheese then wrap in saran and place back in fridge. Don’t make too early or the dough won’t rise very nicely…then bake almost last minute, you want it still pretty warm to serve.
Serve with a knife for cutting and fancy crackers. Sliced, crisp apples also go very well with this.
Source: Nathan Dailey
Categories: Appetizers Dips & Snacks
Ingredients
- 1 each 8 ounce block cream cheese
- 1 jar dried dill weed
- 1 can Pillsbury crescent rolls
- 1 egg
Directions
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Heat oven to temp. required to bake the crescent dough.
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Sprinkle a piece of wax paper with some of the dried dill.
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Roll the block of cream cheese in the dill…covering all sides completely. Use plenty of dill.
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In the mean time…spread out the “sheet” of crescent dough, do not separate, but seal all preferations together by just pinching dough together.
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Place dill covered block of cream cheese in center of dough and “wrap” like you were wrapping a package…seal (pinch) edges together.
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Turn right side up.
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At this point I use the extra dough to cut out a design. A leaf for fall, a Christmas tree, heart shape, etc., and place in the center of your block.
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Place on a pan with parchment paper…it makes it much easier to remove to your serving plate and doesn’t stick.
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Mix the egg and brush the “egg wash” on the decorated block.
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Bake according to crescent directions or until dough is golden.