Prep 15 mins
Cook 10 mins
A totally different baked brie! This is so easy to make and tastes so good, I could eat it all by myself. (But since everyone else seems to like it, I do share.) I usually keep the ingredients for this on hand (there's only 4!) so I can make this on a moment's notice. I serve it on a round platter with crackers surrounding it. Although the recipe calls for green pepper sauce, you can use whatever kind you like. I usually use one of the A**-Kicking Brand ones, for some real heat! I like to save just a little bit of the dough, which I cut with an appropriate cookie cutter (i.e. angels for Christmas, stars for 4th of July, etc.). I use this to cover the seam of the dough, which serves to both seal the dough and make it look pretty! The recipe comes from the Tabasco hot sauce company.
- 2 (4 ounce) packages crescent roll dough
- 8 ounces brie cheese
- 2 tablespoons Tabasco jalapeno sauce
- 1 egg, beaten
- Preheat oven to 375°F Cut away rind from Brie.
- Remove crescent roll dough from tubes and place on a floured surface; knead all the dough together and roll or press into a thin circle large enough to encase the cheese.
- Move the dough to an ungreased baking sheet.
- Place the Brie in the center of the dough.
- Use a fork to poke the top of the cheese several times.
- Pour half of the hot sauce on the cheese, spreading it around with a spoon; let it sit a minute or two so the sauce can sink inches Spread the rest of the sauce on the cheese- it's ok if some dribbles down the sides.
- Fold the dough up over the top of the cheese and pull it shut with your fingers.
- Brush the edges of the dough with the egg to help seal.
- Bake for about 10 minutes or as the dough package directs; or until browned.
- Don't overbake or the cheese will run out.
- Remove from pan to a serving dish and serve hot.