We made our savory compote with Pillsbury crescent dinner rolls, brie and pomegranate-blueberry preserves.
Provided by Brooke Lark
Categories Condiment
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
- In 8-inch skillet, melt butter over medium-high heat. Add rhubarb, onion and sugar; cook until rhubarb and onion are softened, juices evaporate and mixture thickens. Stir in preserves, thyme, ginger and cinnamon.
- Spoon rhubarb mixture on top of Brie cheese.
- Unroll crescent dough onto cookie sheet; press perforations to seal. Place rhubarb-topped cheese in center of dough. Gather edges of dough up and around cheese; pinch edges and top to seal.
- With pastry brush, spread beaten egg over dough.
- Bake 17 to 20 minutes or until dough is golden brown. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
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