Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Brie Cheese Round, 8 ounce size |
| ¼ pounds | Mushroom pieces, coarsely chopped |
| 1 \N | Scallion, minced |
| ¼ teaspoon | Garlic cloves, minced |
| ¼ teaspoon | Maggi sauce (optional) |
| 1 teaspoon | Olive oil |
| 1 pack | Crescent Roll Dough, small size |
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@...> Date: Tue, 10 Dec 1996 09:38:39 -0500