| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cheese |
6 |
Servings |
INGREDIENTS
| 1 |
|
Brie Cheese Round, 8 ounce size |
| 1/4 |
lb |
Mushroom pieces, coarsely chopped |
| 1 |
|
Scallion, minced |
| 1/4 |
ts |
Garlic cloves, minced |
| 1/4 |
ts |
Maggi sauce (optional) |
| 1 |
ts |
Olive oil |
| 1 |
pk |
Crescent Roll Dough, small size |
INSTRUCTIONS
Saute onions and scallions in olive oil, just until translucent and
aromatic. Add mushroom pieces and continue to saute until most of the
moisture has evaporated. Stir in Maggi Sauce. Saute 1 minute more. Set
aside and let cool. Open Crescent roll dough and unroll carefully, pressing
the seams together as you go, to form a large square. Remove rind from top
of brie round. When mushroom mixture has cooled, spoon mixture into center
of dough square. Top with cheese round, cut-side down. Wrap dough up around
cheese, taking care to seal all openings. Trim off excess dough. Sprinkle
with chopped pistachios. Place seam-side down on a baking sheet covered
with parchement paper. Bake at 350F for 12-15 minutes, watching that the
dough doesn't get too browned. Remove from paper.
Posted to EAT-L Digest 09 Dec 96
Recipe by: Lisa RItter
From: Martha Sheppard <marthahs@WORLDNET.ATT.NET>
Date: Tue, 10 Dec 1996 09:38:39 -0500
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