My mother-in-law introduced me to a wonderful Brie quesadilla that I wanted to re-create for a party. I didn't have all the ingredients and had a wheel of Brie instead of the creamed Brie she used. So, I pulled what I had on hand to create a dish similar in flavor. I added my own little twist, and now this has become a party favorite.—Sheri West, Surprise, Arizona
Total TimePrep: 45 min. Bake: 15 min.
- 3/4 cup chopped sweet onion
- 3 tablespoons olive oil
- 1 can (14 ounces) whole-berry cranberry sauce
- 3 tablespoons orange juice
- 1 tablespoon Triple Sec or 1 teaspoon orange extract
- 2 teaspoons grated orange zest
- 1 tube (8 ounces) refrigerated crescent rolls
- 1 round (8 ounces) Brie cheese
- 1/4 cup chopped pecans
- 1 large egg, beaten
- Assorted crackers
- In a large skillet, saute onion in oil until softened. Reduce heat to medium-low; cook, stirring occasionally, 30 minutes or until deep golden brown. Cool.
- Meanwhile, preheat oven to 350°. In a small bowl, combine the cranberry sauce, orange juice, Triple Sec and orange zest.
- Unroll crescent dough into one long rectangle; seal seams and perforations. Place on a greased baking sheet; place cheese in center of dough. Spoon onion and 1/2 cup cranberry mixture over the top; sprinkle with pecans. Fold dough over cheese and pinch edges to seal. Brush top and sides with egg. Cut slits in top.
- Bake 15-20 minutes or until golden brown. Let stand 5 minutes before serving. Serve with crackers and remaining cranberry mixture.
Nutrition Facts1 slice with about 4 teaspoons sauce (calculated without crackers): 298 calories, 18g fat (6g saturated fat), 44mg cholesterol, 337mg sodium, 27g carbohydrate (13g sugars, 1g fiber), 7g protein.
Originally published as Elegant Brie in Taste of Home Cookbook Contest 2010/2011
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