Judy'S Baked Brie With A Kick

• 1 tube of refrigerated Pillsbury crescent dinner rolls
• 1 round or wedge of Brie cheese (size of wheel your choice)
• Honey cup mustard or sweet jam
• Brown sugar (optional)

1. Preheat oven to 350 degrees.
2. Sprinkle a non-stick cookie sheet with flour. On the sheet, combine and roll out the crescent dough with rolling pin.
3. If desired, shave off some of the rind before you spread the jam or honey cup mustard all along the outside of the brie. If you choose to use brown sugar, coat the top of the brie wheel. Place the brie wheel in the center of the dough.
4. Carefully fold the dough over top the brie making sure the entire wheel is covered and that there are no holes. If there's any excess dough, cut it off.
5. Bake at 350u0b0 for 25-30 minutes but be mindful and check on the baking cheese every 10 minutes. The pastry shell should turn a very light golden brown. Be careful not to overcook.
6. Let cool at least 10 minutes before serving.
7. Note, the longer the brie is cooked, the runnier it will be after it is cut. Make sure the cheese is placed on a plate with excess room along the sides of the wheel to catch the gushing cheese.
8. Other yummy toppings for the brie: drizzle outside pastry with honey and slivered almonds prior to baking.

rolls, cheese, honey, brown sugar

Taken from www.epicurious.com/recipes/member/views/judys-baked-brie-with-a-kick-50140885 (may not work)