Pumpkin and Brie Stuffed Crescents
Updated: Jan 4
Every time I see a wheel of Brie cheese, I think of my sister-in-law Denny. For most family gatherings, she would prepare a Brie en Croute. I wish that she was still with us. My Brie en Croute is good but hers was just a little better. Here is another use for Brie cheese.
1 tube refrigerator Crescent Rolls
1 can Pumpkin Filling
4 ounces Pecan Pieces
8 ounce Brie, cut into 16 pieces
Preheat oven to 350℉.
Open crescent roll tube. Unroll crescent on a light floured cutting board. Cut each triangle lenghtwise to form two skinner triangles. Spread 1 teaspoon pumpkin filling on each. Sprinkle with pecans and brown sugar. Lay Brie slice long-ways then fold the bottom piece of crescent onto the top piece of the crescent and press together. The Brie will be visible from both sides.Place on an ungreased pan or cookie sheet. Sprinkle the top with more brown sugar.
Bake for 10-12 minutes or until golden brown. Remove from pan and let cool for 2 minutes on a bakers rack before serving.