Cranberry Orange Pecan Brie

      This recipe could also be made with a lattice crust on the top of the brie. Before slicing the brie, measure the dough to make sure it will cover all around the sides and ½" around top edge of brie. Cut off excess dough and shape into¼" strips. Prepare the recipe, doubling the cranberry sauce and pecans. Follow the recipe up to the point of replacing the top of the brie. Replace brie top, then cover the brie with more cranberry sauce and pecans.. Lay lattice of dough strips on top of sauce and bring up sides of dough to cover the sauce by ½". Press to seal. Carefully brush top and sides of dough with beaten egg. Then bake according to directions.

Yield: 6 servings

Saturday, January 17, 2004

• 1 container (8 ounces) refrigerated crescent dinner rolls
• 1 round (8 ounces) Brie cheese
• grated zest of small orange
• 3 tablespoons whole-berry cranberry sauce
• 2 tablespoons chopped toasted pecans
• 1 egg, beaten

1.  Coat a rimmed baking sheet with nonstick cooking spray.

2.  Unroll the crescent dough and press dough at perforations to seal. Mix zest into

     cranberry sauce.

3.  Slice the Brie in half horizontally and place the bottom half in the center of the dough.

4.  Spread the cranberry sauce on top, sprinkle with the pecans and replace the

     top of the Brie.

5.  Bring the dough up over the top of the Brie, pressing the dough firmly to seal.

6.  Place seam side down on the baking sheet and brush with the beaten egg.

7.  Bake in a 350° oven for 25-30 minutes or until a deep golden. .

8.  Let cool for 5-10 minutes before serving.