Just in time for the holidays, this can work for any course of any meal.
- 2 cans crescent rolls
- Cranberry sauce
- 1 (8 or 12 ounce) wheel of Brie, cut into cubes
- 8 slices bacon, cooked and crumbled
- 2 eggs, lightly beaten
- Kosher salt
- Freshly ground black pepper
Preheat oven to 375 degrees. On a baking stone unroll crescent rolls, separating each one. Arrange with the thick end toward the inside in a sunburst pattern. The base of the triangles should overlap. Spread cranberry sauce on dough. Top with bacon and Brie. Fold triangle tips over and tuck extra dough underneath. This will make a ring so you have a hole in the middle of the dough. Whisk eggs and baste over dough. Sprinkle with salt and pepper. Bake for 15-20 minutes until done.
(Ashley Madden Rowton is a wife, mom and published cookbook author.)
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