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Baked Brie with Berry Rhubarb Compote
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Prep Time:
20 minutes
Total Time:
40 minutes
Delicious savory compote, made with flaky crescent rolls, creamy brie, and tangy pomegranate-blueberry preserves.
Ingredients:
  • 1 tablespoon butter
  • 1/2 cup finely chopped fresh rhubarb
  • 1/4 cup chopped red onion
  • 1/4 cup sugar
  • 1/2 cup pomegranate-blueberry preserves
  • 1 teaspoon finely chopped fresh thyme leaves
  • 1/4 teaspoon ground ginger
  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 1 package (15 oz) Brie cheese
  • 1 egg, well beaten
Instructions:
  • Preheat oven to 400°F and line a cookie sheet with parchment paper.
  • In a skillet over medium-high heat, melt butter. Add rhubarb, onion, and sugar; cook until softened, juices evaporate, and mixture thickens. Stir in preserves, thyme, ginger, and cinnamon.
  • Top the creamy Brie cheese with a spoonful of delicious rhubarb mixture.
  • Lay out crescent dough on a baking sheet, pressing to seal perforations. Put the rhubarb-covered cheese in the middle of the dough. Fold the edges of the dough around the cheese, pinching to seal the seams.
  • Brush the dough with beaten egg using a pastry brush.
  • Bake until dough turns a beautiful golden brown, then serve right away.

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