I understand that “the tastiest baked brie” is a bold statement, but I am fully ready to stand behind this dish. 😉 I also should add that this is the EASIEST. RECIPE. EVER.

Brie has a special place in my heart, which may seem like a silly thing to say about cheese, but then again, I feel that fellow cheese lovers would agree.

I mentioned in my first Tailgating Thursday post that not every recipe posted would be healthy- and this is one of those “treat yourself” ones! However, to be 100% perfect all the time would be 100% boring, so take some advice from me and make this cheese for your next party. Or when you have a night alone with Netflix and your bed.. this is a judgement free zone [especially when cheese is involved].

What you need:

• 1 tube of reduced fat crescent rolls
• 7-8 oz of Brie
• 2-3 tablespoons of fruit preserves [I chose  black raspberry; other great options: my homemade strawberry, fig, orange marmalade, red raspberry, blackberry]

See? I told you it was easy enough. 🙂

Layout your crescent dough and pinch in all the creases. You don’t want this falling apart on you! Make it as combined into one sheet as possible.

Once it’s pinched together, spread 2-3 tablespoons of preserves over the dough and lay your brie directly in the middle.

If you’ve never worked with brie before, you’ll notice a thin, almost tissue paper like texture surrounding the creamy goodness. Leave this on! You can eat it & it melts. 🙂

Loosely but securely, wrap the crescent roll surrounding the brie. Try not to pile it all on the top too thick; spread it out as much as possible without ripping the dough.

Place in the oven at 350 degrees until the crescent roll is fully cooked. Because it is layered on the top, this generally takes about 30-40 minutes.

Serve immediately! I just put it on a plate with a knife and let people at it. 🙂