Refrigerated crescent roll dough, brie, fresh pears, brown sugar and nutmeg are all you need to make these easy Brie and Pear Stuffed Crescent Rolls…
Living in a house with teenagers often means that on Friday and Saturday nights, my husband and I don’t usually get to sleep until late. Combining that with my daughter’s ballet class which begins early on Saturday mornings, sleep is a rare commodity even on weekends. With that said, I still love to make big breakfasts on the weekends but don’t want to spend a lot of time making them. On mornings such as the ones I’ve described, these easy to make Brie and Pear Stuffed Crescent Rolls are perfect.
In my refrigerator, you’ll always find a package of Pillsbury Crescent Rolls because they’re perfect for quick and easy breakfasts. They bake quickly and we love to top them with fruity preserves or a little butter and honey.
In this case, I decided to stuff the crescent rolls with a slices of brie and pears before I baked them. I love pairing fruit with cheese and brie and pears are a lovely flavor combination. The crescent rolls are so easy to fill. When you open the tube, unravel the entire roll of dough. Detach each crescent roll at the perforations and add the brie, pears, brown sugar and nutmeg. Then, simply roll the crescent roll as you normally would. When the crescent rolls bake, the creamy brie melts perfectly and the pears soften very nicely in the oven.
With this easy and special breakfast in and out of the oven in 10 minutes, I’m able to enjoy that much needed extra cup of coffee.
Brie And Pear Stuffed Crescent Rolls
- 1 roll of Pillsbury Crescent Rolls
- 1-2 pears , chopped (depending on the size)
- 8 slices of brie
- pinch of brown sugar
- pinch of nutmeg
- Preheat the oven to 375 degrees F.
- Open the package of crescent rolls and unroll the dough.
- Separate into 8 triangles.
- Place a slice of the brie on the large end of the dough
- Place 2-3 pieces of the pears on the brie.
- Sprinkle with a pinch of brown sugar and a pinch of nutmeg.
- Roll up the dough beginning from the large end.
- Curve each into a crescent shape
- Bake for 10-12 minutes or until golden brown.
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