Go Back
–+ servings
Print

Carmela’s Crescent Roll Baked Brie with Kahlua and Pecans

Wrap a wheel of crowd-favorite brie cheese in refrigerator crescent roll dough for the easiest (and most delicious) party appetizer you’ll ever make during the holidays. The combination of melty cheese and flaky pastry is one even the picky eaters can’t turn down. The brie comes out of the oven gooey and oozing and awaiting it’s sweet and delicious topping. I’ve also included recipe variations for baking brie with pie crust, phyllo dough, and no dough type crust.
Servings 8 Servings

Ingredients

  • 1 can 8 oz Pillsbury™ refrigerated crescent rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
  • 1 round 8 oz Brie cheese, scrapping off a lot of the white coating
  • ¼ cup brown sugar
  • ¼ cup nuts I like pecans
  • Enough Kahlua to moisten the mixture – you don’t want it to be runny.
  • Butter flavored PAM spray

Instructions

  • Heat oven to 350°F. Line a baking sheet with non-stick aluminum foil and spray with PAM.
  • Carefully slice the rind off the top and sides of the Brie wheel. I found that sometimes if it’s left on it will not melt and when your eating the brie there will be big chunks of the white coating.
  • In a small bowl mix together brown sugar, pecans and Kahlua. If the mixture is to thin or runny, add more brown sugar as needed.
  • Unroll the crescent dough; separate crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 squares. (You usually use 2 squares, which is 4 triangles. Pinch the triangles together as you have one large square. It may not be a perfect square when you put them together, it’s OK. I usually turn it as a whole square and pinch the other side also. You will not need the entire package of crescent rolls.) If using dough sheet: Unroll dough; cut crosswise into 2 rectangles. Pat dough to form 2 squares.
  • On the prepared baking sheet, place 1 large square crescent dough.
  • Place cheese on center of the square and spoon the Kahlua mixture on TOP of the brie.
  • Take the crescent roll dough and gently stretch the dough evenly around the cheese; cover completely and press to seal. Look at it and pinch any areas that may have separated. Spray the top and sides with butter flavored PAM.
  • Bake according to crescent roll directions – 350 degrees F for 20 to 24 minutes or until golden brown. (The one Carmela made was 350 degrees for 16 to 19 minutes – so check often starting at 16 minutes so it doesn’t burn.) It’s okay if it oozes out a little while cooking.
  • Immediately after taking it out of the oven, place the baked brie in a flat shaped soup dish to contain any brie that oozes out. Cool 15 minutes. Serve warm with crackers or bread.