RECIPE: Rebecca Sweet’s Baked Brie

Rebecca Sweet, wife of Little Big Town’s Phillip Sweet, is helping us get in the holiday spirit with her very own Baked Brie recipe. Sweet, who runs the blog Sweet Ladi Jane, developed the recipe with her friend Ashley and was kind enough to share it with Sounds Like Nashville readers.

“Our families have been friends for years, and we always get together for the holidays,” Sweet tells SLN. “Our parents usually serve Brie and Water Crackers,  which is one of my favorites, too. But one year, Ashley and I decided to try a Baked Brie.  We experimented with a couple of ideas, but my favorite is the crescent dough wrapped around the Brie.”

“Hope this recipe warms your holiday appetizer plate,” she adds.

Check out the recipe below…Enjoy!

Ingredients:
-Brie cheese (ILE DE FRANCE)
-Pillsbury Crescent (not the big and flaky, buttery is fine)
-Triscuit Crackers
-Honey (Bee Natural Honey)

Directions: 
-Cut the top rind of the Brie off, so cheese melts with dough
-Roll out half of the dough
-Place the cheese side down on the dough, bottom rind up
-Wrap the cheese with the dough
-Use other half of dough to pull apart and cover up any gaping holes so cheese doesn’t cook out. You might not use whole can of dough. Make sure no cheese is exposed through dough
-Cook until golden brown (10-12 mins on 350)

Serving Tips:
-Let people cut into triangles so cheese doesn’t cool off too quick
-Serve on Triscuit cracker and top with honey

For more with Rebecca, visit Sweet Ladi Jane.