Recipe - Baked Brie En Croute With Tomato Chutney

ELAINE RADIS BGMB90B
1 Cressent rolls; 4 rolls
1 Small round of brie
2 tablespoon Butter
Honey mustard; =OR=
chopped nuts; =OR=
apple slices

1. Heat oven according to direction on the back of the crescent rolls

2. Dived dough into two rectangles rather than four triangles lay side by
side and press edges together so you have a square

3. Lay Brie on top of square and gather up edges so that you completely
encase the cheese

4. Turn over so the gathered part is on the bottom and place on a baking
sheet

5. Bake according to direction on the rolls

6. If you are using the nuts; while the brie is baking, toast the nuts in
butter either in a fry pan or in the microwave

7. Remove Brie from the oven and let set about 5 minutes 8. Place brie on
serving tray and top with toasted nuts, surround with slices of firm fruit
such a as apples and pears.

Variations: A. For a sweeter taste spread 2 T Apricot jam over the brie
before you wrap it up Place brie jam side.
B. filo dough, or puff pastry can be used instead of the crescent rolls

Ellen's favorite and ALWAYS at any of our family gettogethers.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini