Strawberry Balsamic Brie en Croute
- 1 cup frozen strawberries
- 2 T balsamic vinegar
- 1/4 cup granulated sugar
- 1/2 T fresh rosemary (chopped)
- pinch of salt
- 8 oz. wheel of brie
- 1 can Pillsbury crescent seamless dough
Preheat oven to 375º. In a small saucepan, combine frozen strawberries, balsamic, sugar, rosemary, and salt. Stir and bring to a simmer over medium heat. Cook for ten minutes until thick. Cut and 8x8 inch square out of the crescent dough. Place the pastry on a parchment-lined baking sheet. Place the brie in the middle of the dough. Pour the strawberries on top with a little bit of the balsamic sauce. Then, fold up the sides of the dough along the edges of the brie. Bake at 375º for 12-15 minutes. If the crescent dough looks done before the brie has melted, then cover with some foil to finish. Serve with an assortment of crackers and enjoy!
