1 7-ounce round Gouda cheese
1 8-ounce Pillsbury Crescent rolls
Heat oven to 350 degrees. Cut cheese in half horizontally to form two circles; remove wax.
Separate dough into 4 rectangles. Firmly press perforations to seal. Place one rectangle on top of second; repeat with remaining rectangles, making two double-thick rectangles.
Press each into a 6-inch square; place cheese circle in center of dough.
Pull corners of dough to top of center of cheese. Press dough tightly against cheese. Twist dough in center to seal, twisting off excess dough. Press seams to seal.
Repeat to make second Gouda wrap. If desired, press out excess dough. With canape cutter or paring knife, cut out decorative shapes; place on top of each Gouda wrap.
Brush with beaten egg. Place 3" apart on ungreased cookie sheet.
Bake ate 350 for 18-22 minutes or until golden brown. Cool 10 minutes before serving. Cut into wedges to serve.
Coat the top of each Gouda cheese with 2 t. of apricot preserves & top with the dough. Bake as directed, omitting the egg wash. After baking, coat the top of the baked Gouda with 1 T. honey & sprinkle with 1 T. toasted, sliced almonds.
This serves 8 as an appetizer or 4-6 as a snack.
|Yummy, oozing cheese!|
I am sharing with:
Tea Party Tuesday
Full Plate Thursday