Sunday, January 15, 2012

Brie Crescent Roll Wrap with Strawberry Lemonade Jelly

You may have noticed that a recurring theme in my posts is to write about the jams, jellies, and canned goods I make, as well as give you ideas on what to do with them.  This is just another fun and simple way to enjoy jams and jellies, and is a great appetizer for any get-together.  You can use any flavor of jam or jelly you'd like; I chose Strawberry Lemonade Jelly that I made this past Summer.

Here is the recipe for Crescent Roll Wrap, which I got from a friend a couple years ago, and a link to the original recipe and video on
1 Pillsbury Crescent Roll Log
1 triangle of brie (no skin)
2 large spoonfuls of Strawberry Lemonade Jelly  (or any Jam or Jelly of your choice)
Apple or Pear slices
Dinner crackers

Preheat oven to 350.
Roll out dough, and push together the dough segments so you don't have any holes.  Place the brie in the center of the dough, and dollop two large spoonfuls of jam over the brie.  Fold up the dough, completely covering the jam and brie.  (I turned the dough over, because I thought it would cook up to look more aesthetically appealing than the pinched side).  Place the dough on an ungreased cookie sheet, place in the oven.  Bake for 20-25 minutes.  I suggest setting a timer for 15 minutes and monitoring it closely thereafter to get the dough perfect.  Serve with apple or pear slices (I used pear) and crackers.  xo, AB


  1. I like to use raspberry jam and walnuts sandwiched between two large brie peices before baking it in phyllo. soooo delicious! Too bad my intestines don't appreciate brie as much as my mouth does...

  2. That sounds delicious! I'll have to try it...and I can't wait for this Summer when I get to make raspberry jam fresh!

  3. Do you have a recipe for you strawberry lemonade jam or can I purchase the jam from you?

    1. Hi! Sorry for the late response...I've been traveling and having technical issues so I haven't been on in a little over a week. I can definitely post about the jam and provide you with the recipe. :) Stay tuned!

    2. It took me awhile, but here is the recipe! Hope you like it.