Step 1: Prepare
- Two packages crescent roll dough (I used Pillsbury's light version)
- One wedge of brie cheese (cold), sliced into 1 inch thick pieces
- Two handfuls of dried cranberries (I used plain Craisins)
- Non stick cooking spray or butter, depending on dough instructions
- Cookie sheet
- Light flour for dusting the dough when you roll it out
- Two eggs beaten (for coating)
Step 2: Assemble
Put one piece of dough on your cookie sheet and cover with your brie slices. Ensure you are spreading the slices evenly and leave a 1.5 inch border around the edges because you will need to "close" you baked brie with the top layer of dough.
When you roll out the top piece. save a little bit of dough for decorative purposes. I like to use little leaf cookie cutters to put some shape and decoration on the top. You can use any pattern or other holiday cookie cutters, assuming you are using the little ones.
Spread cranberries around your brie, ensuring even coverage.
Top with the other piece of dough and pinch the edges all the way around to seal the baked bried.
Decorate with shapes made from the extra dough. Cover with the egg mixture.
Step 3: Bake
Once done, cool the baked brie for a few minutes.