In case you haven’t noticed, the Oscars are tonight. (Have you made your predictions yet? You only have a few hours left to enter!) If you’re anything like me, that means you’ll be perched on the couch, surrounded by friends, starting at 5pm to catch, and talk about, all the red carpet drama.
And at about 6pm, after you’ve discovered that Brad and Angie aren’t actually coming and your stomach is growling, you’ll be wishing you had something to munch on. And by “munch” I mean “devour.” But just like you can’t serve Natty Light at your Oscar bash, you really can’t chow down on Sun Chips and Swedish Fish for such a special occasion.
You need a snack fit for the evening and nothings says “Fit for a red carpet affair to impress your friends but still totally easy and OH MY GOD SO DELICIOUS” quite like baked brie. I swear, this recipe is easier than opening a bag of Tostitos and so. much. better. It only takes a few minutes, so run to that campus market, get the goods, and you’ll have plenty of time to whip this up somewhere between studying and settling in for the big night. Or, you know, any night of the week. Because it’s just that good.
One small round brie cheese
One tube crescent rolls (like Pillsbury)
Topping of choice (preserves, caramelized onions… basically anything spreadable)
Things to dip (duh, crackers)
Bake it up!
1) Pop open the tube of crescent rolls and unroll those suckers onto a cookie sheet. You can either roll them out with a rolling pin, or smush them together at the seams with your fingers – the idea is just to seal it up into one big sheet of dough.
2) Place the brie in the center of the dough.
3) Spread your topping onto the brie (or don’t – it’s good with just the brie), and fold the dough up around the whole cheesey-spready package. Be sure to check for tears or holes in the dough and seal it well on all sides.
4) Bake according to the instructions on your crescent roll package until it’s toasty and golden brown on the outside! Once it’s done, take it out of the oven, and let it sit for a few minutes (this is important – if you cut it right away you will have a cheese disaster, I promise you), and then cut into gooey, flaky, amazing slices!
5) Serve with crackers or sliced baguette… or just eat it with your fingers.
OMG I’m drooling just thinking about it.