Recipe - Stuffed Baked Brie

1 Brie Cheese Round, 8 ounce
size
One fourth pound Mushroom pieces, coarsely
chopped
1 Scallion, minced
One fourth teaspoon Garlic cloves, minced
One fourth teaspoon Maggi sauce (optional)
1 teaspoon Olive oil
1 pack Crescent Roll Dough, small
size

Saute onions and scallions in olive oil, just until translucent and
aromatic. Add mushroom pieces and continue to saute until most of the
moisture has evaporated. Stir in Maggi Sauce. Saute 1 minute more. Set
aside and let cool. Open Crescent roll dough and unroll carefully, pressing
the seams together as you go, to form a large square. Remove rind from top
of brie round. When mushroom mixture has cooled, spoon mixture into center
of dough square. Top with cheese round, cutside down. Wrap dough up around
cheese, taking care to seal all openings. Trim off excess dough. Sprinkle
with chopped pistachios. Place seamside down on a baking sheet covered
with parchement paper. Bake at 350F for 1215 minutes, watching that the
dough doesn't get too browned. Remove from paper.
Posted to EATL Digest 09 Dec 96

Recipe by: Lisa RItter

From: Martha Sheppard marthahs@WORLDNET.ATT.NET

Date: Tue, 10 Dec 1996 09:38:39 0500