BRIE en CROUTE # 2
Heat oven to 350°F. Unroll dough and separate crosswise into two sections. Pat dough and firmly pressperforations to seal, forming 2 squares.
Place 1 square on ungreased cookie sheet. Place Light Brie on center of dough.
Melt butter in a saucepan over medium heat. Saute nuts in "ICBINB" light until golden brown, about 5 minutes. Place nuts on top of Brie and spread jam on top of nuts.
With small cookie or canapé cutter, cut 1 shape from each corner of remaining square; set cutouts aside.
Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges over top edges. Gently stretch dough evenly around cheese; press to seal completely. Brush with beaten egg. Top with cutouts; brush with additional beaten egg.
Bake 20 to 24 minutes or until golden brown. Cool 15 minutes. Serve warm with whole wheat crackers or sliced apples and/or pears.
Recipe inspired by Paula Deen.