1 can (8 oz.) crescent dinner rolls

1 round 8 oz. brie cheese (don’t use triple creme brie)

3 TBS whole berry cranberry sauce

1 TBS apricot preserves

1/2 tsp. dried rosemary

2 medium pears, thinly sliced

 

Heat oven to 350 degrees. Unroll dough and separate crosswise into 2 sections; press dough into 2 (7 inch) squares, firmly pressing perforations to seal. Cut cheese round horizontally to make 2 rounds. 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. Spread over top of cheese; sprinkle with rosemary. Top with remaining cheese round, rind side up. With small cookie or canape cutter, or sharp knife, make 1/2 to 1 inch cutouts to resemble poinsettia leaves from each corner of remaining dough square. Roll 3 small pieces of dough into 3 small balls; set cutouts and dough balls aside. Place remaining dough on top of cheese round. Press dough evenly around cheese, folding top edges over bottom edges; press to seal completely. Place on ungreased cookie sheet. On 7 by 7 inc foil squre, arrange dough leaves with balls in center on top of dough. Left foil square with poinsettia petals and place on cookie sheet next to wrapped Brie. Bake poinsettia 8 to 11 minutes or until light golden brown around edges. Lift from cookie sheet with foil; cool. Bake wrapped cheese 25 to 30 minutes or until golden brown. Remove from cookie sheet; place on serving plate. Place poinsettia on top of wrapped cheese. Let stand 15 minutes before serving. Serve warm with pears. Makes 12 servings. TIP: The edible rind on the Brie keeps the cheese from oozing out during baking.