BAKED BRIE WITH MANGO CHUTNEY PREP TIME 10 MIN. – COOK TIME 30 MIN. – READY IN 40 MIN. – SERVINGS 8


1 (8 oz) can Pillsbury™ Sweet Hawaiian Crescent Rolls or


Pillsbury™ Crescent Dough Sheet 1 (8 oz) pkg soft-ripened Brie wheel


¼ cup Patak’s® Sweet Mango Chutney 2 tbsp chopped roasted unsalted cashews 1 large egg


STEP 1 Preheat oven to 400°F. Line a baking sheet with parchment. Unroll the crescent dough onto prepared baking sheet, pinching seams together as needed. STEP 2 Remove the top and bottom rind from the Brie. Spread the chutney in the center of the pastry to about the size of the Brie wheel. Sprinkle the cashews over chutney and top with Brie. Wrap dough over Brie to enclose, trimming off any excess dough. Pinch edges to seal well (if needed, use your fingertips to brush edges with water to help dough stick to itself). Flip Brie over so flat side is up. STEP 3 Make four shallow slits in top of pastry to allow steam to escape. In a small bowl, beat egg with 1 tsp water. Brush egg wash over pastry. Bake 25–30 min., until golden brown. Allow to cool 5–10 min. before serving.


TIP Serve the baked Brie by itself or with assorted crackers and veggies. PER SERVING: 243 CALORIES, 14G FAT, 7G SATURATED FAT, 54MG CHOLESTEROL, 474MG SODIUM, 20G CARBOHYDRATE, 0G FIBER, 9G SUGAR, 9G PROTEIN 16


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