Baked Brie
1 or 2 triangles of brie (this works better than using a whole round, but if you have a round, try cutting it into rectangles or triangles)
1 or 2 tubes of refrigerated crescent rolls
handful of brown sugar
handful almond slivers (any size/shape)
Ritz or other crackers
As you can see, the proportions are inexact and you can't mess this up no
matter what you do.
If you have a baking dish or platter that's nice enough to serve in, that works best. Otherwise any jellyroll pan or baking dish with sides will do.
Roll out crescent dough into one large rectangle. (I just roll it out with my hands onto bottom of the baking dish I'm going to use. No need to use a rolling pin. No need to flatten.)
Fold up around brie triangle (cover brie --sides, top, bottom) so that no brie is showing. It doesn't have to be pretty -- just mush it around.
Place in baking dish.
Toss a generous sprinkle of brown sugar on top and top that with a generous toss of almond slices or slivers.
Bake at 350 for about 10 - 20 minutes or until dough becomes golden and edges begin to brown.
Brie should be runny and may drip out of dough.
Serve warm with crackers.