Pastry-Wrapped Cranberry Brie

Ingredients

• 1 tablespoon apricot preserves 
• 8 oz round of président brie (Do not use triple creme Brie)
• 0.5 teaspoon rosemary dried crushed
• 2 medium pears unpeeled thinly sliced
• 8 oz regular crescent rolls refrigerated canned
• 3 tablespoons roasted cranberry sauce whole

Equipment

• bowl
• baking sheet
• oven
• knife
• aluminum foil

Directions

1. Heat oven to 350F. Unroll dough and separate crosswise into 2 sections; press dough into 2 (7-inch) squares, firmly pressing perforations to seal.
2. Cut cheese round horizontally to make 2 rounds.
3. Place 1 cheese round, rind side down, on center of 1 dough square. (Do not remove rind from cheese.) In small bowl, mix cranberry sauce and preserves.
4. Spread over top of cheese; sprinkle with rosemary. Top with remaining cheese round, rind side up.
5. With small cookie or canap cutter, or sharp knife, make 1/2- to 1-inch cutouts to resemble poinsettia leaves from each corner of remaining dough square.
6. Roll 3 small pieces of dough into 3 small balls; set cutouts and dough balls aside.
7. Place remaining dough on top of cheese round. Press dough evenly around cheese, folding top edges over bottom edges; press to seal completely.
8. Place on ungreased cookie sheet.
9. On 7x7-inch foil square, arrange dough leaves with balls in center on top of dough. Lift foil square with poinsettia and place on cookie sheet next to wrapped Brie.
10. Bake poinsettia 8 to 11 minutes or until light golden brown around edges. Lift from cookie sheet with foil; cool.
11. Bake wrapped cheese 25 to 30 minutes or until golden brown.
12. Remove from cookie sheet; place on serving plate.
13. Place poinsettia on top of wrapped cheese.
14. Let stand 15 minutes before serving.
15. Serve warm with pears.