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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 10 |
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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 Ingredients:
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 peel |
1 tube (8 ounces) refrigerated crescent rolls |
1 round (8 ounces) brie cheese |
1/4 cup chopped pecans |
1 egg, beaten |
assorted crackers |
Directions:
1. 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.
2. Meanwhile, preheat oven to 350°. In a small bowl, combine the cranberry sauce, orange juice, Triple Sec and orange peel.
3. 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.
4. Bake 15-20 minutes or until golden brown. Let stand 5 minutes before serving. Serve with crackers and remaining cranberry mixture. Yield: 10 servings.
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