Serve this elegant, yet easy, appetizer with one or more of the following toppings: chutney, jalapeño jelly, fruit preserves or salsa.

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1 round (8 oz) Brie cheese
1 egg, beaten

Heat oven to 350°F.

If using crescent rolls: Unroll dough; separate crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 squares. If using dough sheet: Unroll dough; cut crosswise into 2 rectangles. Pat dough to form 2 squares.

Place 1 square on ungreased cookie sheet. Place cheese on center of dough. With small cookie or canapé cutter, cut 1 shape from each corner of remaining square; set cutouts aside.

Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges over top edges. Gently stretch dough evenly around cheese; press to seal completely. Brush with beaten egg. Top with cutouts; brush with additional beaten egg.

Bake 20 to 24 minutes or until golden brown. Cool 15 minutes. Serve warm.

Note: If using Pillsbury® Big & Flaky large refrigerated crescent dinner rolls, unroll dough and press into 1 rectangle, sealing perforations. Cut in half, forming 2 squares. Continue as directed--except add 8 to 10 minutes to bake time.

High Altitude (3500-6500 ft): No change.

Makes 12 servings.

© 2008 and ®/™ General Mills, used with permission.

Submitted by: Pillsbury