Phyllo-Wrapped Brie With Sun-Dried Tomatoes

• 2 tablespoons butter, melted
• 1 tablespoon oil from oil-packed sun-dried tomatoes
• 4 sheets phyllo dough
• 1 tablespoon chopped oil-packed sun-dried tomatoes
• 1 round (8 ounces) Brie cheese, rind removed
• Assorted crackers

1. In a small bowl, combine butter and oil. Lightly brush one sheet of phyllo dough with some of the butter mixture; place another sheet of phyllo on top and brush with butter mixture. Repeat twice.
2. Cut layered phyllo into a 9-in. square; discard trimmings. Spread chopped tomatoes in the center of the square. Place Brie over tomatoes.
3. Brush corners of phyllo with 1 teaspoon butter mixture. Fold pastry over the cheese and pinch edges to seal. Place seam side down on a greased
4. . Brush with remaining butter mixture.
5. Bake at 350u0b0 for 18-22 minutes or until golden brown. Let stand for 10 minutes before serving with crackers.

butter, tomatoes, phyllo, tomatoes, cheese, crackers

Taken from www.tasteofhome.com/recipes/phyllo-wrapped-brie-with-sun-dried-tomatoes/ (may not work)