BRIE & RASPBERRY PEPPER JELLY PASTRY
1 - 8 ounce can Pillsbury refrigerated crescent dinner rolls
1 corning ware dish for baking
1 - 8 ounce brie cheese
1 egg, beaten
1/2 jar Peggy's Pepper Jelly
Heat oven to 350° Lay a large piece of waxed paper out and unroll the dough onto it. Press the perforations together to make one large sheet of dough. In the center, put jelly to cover as the shape of the brie. Then put the brie on top and put enough jelly to cover the top. Pull the dough over the top of the brie and seal. Then flip the crescent over onto the dish so the bottom is now the top. Brush the dough with the beaten egg and bake 25 minutes or until golden brown. You can also make a design out of a small piece of the dough and put it on top (a pepper, a leaf, or anything decorative that fits the occasion). Serve on sliced baguettes and enjoy!