The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 9, 2009
This has been a staple at all my holiday parties for 2 years! It's always highly requested and disappears quickly. Make two! I mix up the perserves everytime.
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Cooking Level: Intermediate

Living In: Calabash, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Feb. 18, 2009
Incredible!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 31, 2009
Delicious! Thanks so much for the recipe! have made this twice now and it is always the first to disappear!
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Cooking Level: Intermediate

Home Town: Fairport, New York, USA
Living In: Bloomfield, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 20, 2009
Exceptional. Worked perfectly and was yummy. Only donside is the little ducks I cut out sank intoi the rest of the dough a little bit and came out looking more like little blobs than ducks. Minor criticism - this was very good!
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Cooking Level: Intermediate

Home Town: Concord, California, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 18, 2009
Really easy, really tasty! I put pesto on top of the brie before I baked it, and it turned out fabulous
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 12, 2009
This was super easy to make and really delicious.
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Cooking Level: Intermediate

Living In: Halifax, Nova Scotia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 1, 2009
I took have a round brie and made this recipes for my family. What a great reaction, they all just loved it and wanted more. Next time I'll used that whole thing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 29, 2008
Delicious! I baked this in a decorative stone pie pan and placed bread chunks around it. Very pretty! I only wound up using half the dough. I think I may have had a smaller cheese? I cut the rind off, there was nothing in the instructions about that and I have baked "in rind" before but I prefer it without. We sopped up the deliciously decadent result with french bread cut into 1-2 inch cubes. I will definately make it again. You must eat it right away or it congeals quickly.
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Cooking Level: Expert

Home Town: St. Albert, Alberta, Canada
Living In: New Sarepta, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 28, 2008
This was a hit - very simple and very good! I am going to make it again for New Year's Eve - thanks for sharing this idea!
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Cooking Level: Intermediate

Home Town: Newton Falls, Ohio, USA
Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 21, 2008
I made this today and it came out wonderful. I sent my husband to the store for the ingredients and he actually bought the Pillsbury Breadsticks, it still came out delicious. I also added raspberry preserves. So yummy! I will definitely make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 18, 2008
So easy and the presentation was even better.
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Jen

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 18, 2008
Super simple. I accidentally grabbed the "buttery" crescent rolls and it just make it more delicious! I used some floss to remove some of brine and cut the round of brie is half horizontally. I put the bottom half on the crescent roll, put a huge glob of fig spread on the cheese, then capped it off with the other half of the cheese and more crescent roll. Be sure to press the creases together real well. One tip I learned was to bake it in a shallow round dish that you can serve the brie in. This way, if it starts to leak while baking, it's no big deal. Enjoy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 7, 2008
I too have been making this for years, using the crescent rolls in the can is key to it being easy and tasting like you spent all afternoon making it. Try adding stuff to it like,olives,pepper flakes,mushrooms, walnuts,tobasco, capers, smoked salmon,sun dried tomatoes, the list is endless. Great crowd pleaser
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Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA
Living In: Orange, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 19, 2008
Fabulous! My mom and I have been making a similar recipe for years. We use Phyllo dough instead of crescent, but either way is great. Also, we cut the wheel of brie in half to make two wheels then fill the middle with whatever filling you choose (like making a two layer cake) then wrap it with the dough and bake. It looks great when you cut it open and all the flavors meld together really well. Sweet or savory - use your imagination! I have yet to meet a person that didn't LOVE this recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: May 19, 2008
I've also made this with some butter, brown sugar, and cinnamon on the top side of the brie before wrapping the crescent around it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Apr. 13, 2008
Always a dinner party favorite. Great topped with a spicy, sweet chutney.
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Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 20, 2008
Very impressive for guests and delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 3, 2008
This was really good! I found out after the fact that I really don't care for melted brie, but hey, what are you gonna do? I added some cranberry jalapeno jelly over the top before I sealed it and it was to die for and the guests all raved about it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 26, 2007
Oh my god this is a great recipe. It was so simple and quick. My guests loved it. My only warning ti make sure that the seams on your dough are sealed well. I had a little leakage from one of them, other than that it was perfect.
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Cooking Level: Intermediate

Home Town: Rochester, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 21, 2007
Easy, impressive and fabulous. I topped with rasberry preserves and pecans, and it was to die for!! Can't wait to try with pesto next... YUM
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Cooking Level: Intermediate

Home Town: Coraopolis, Pennsylvania, USA

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