1 can (8 oz) refrigerated crescent dinner rolls, or 1 can (8 oz) refrigerated Crescent Dough Sheet
1 round (8 oz) Brie cheese
1 egg, beaten
1. Heat oven to 350°F.
2. If using crescent rolls: Unroll dough; separate crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 squares. If using dough sheet: Unroll dough; cut crosswise into 2 rectangles. Pat dough to form 2 squares.
3. Place 1 square on ungreased cookie sheet. Place cheese on center of dough. With small cookie cutter, cut 1 shape from each corner of remaining square; set cutouts aside.
4. Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges over top edges. Gently stretch dough evenly around cheese; press to seal completely. Brush with beaten egg. Top with cutouts; brush with additional beaten egg.
5. Bake 20 to 24 minutes or until golden brown. Cool 15 minutes.
Serve with crackers, fresh fruit (apple slices), etc. You can serve with dollops of jams.