Carondelet Kitchen baked brie en croute

Brie is such a versatile cheese, and it is delicious baked in pastry.  This recipe is a riff on a traditional baked brie dish.
 
Ingredients
Wedge of Brie  (approximately 12 ounces)
Crescent Roll Package
Candied Pecans
Filling of Choice  (see below)
 
Cooking Instructions
Pre-heat the oven to 350 degrees.  Spray a small baking dish, 7.5 by 6-inch, with Pam to avoid the crescent from sticking to the bottom during baking.  Open the crescent roll package and place half of it on the bottom of the baking dish.
If you wish a sweet cheese dish, place a layer of brown sugar over the crescent roll.  If you wish a fruity cheese dish, spread your choice of jam or preserves over the crescent roll.  Sprinkle some of the candied pecans over your spread of choice.  You can certainly add some dried fruits as well such as apricots or cranberries.
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Brie is sold with a rind on it.  If you like it, place your brie directly on top of your crescent, spread and nuts.  If you don’t like the rind, cut it off prior to placing it in the pan.
Once the cheese is placed, do another layer of your spread and pecans.  Take the other half of the crescent roll pastry and place it on top of this layer.  Push down around the edges so the bottom and top layer of the crescent roll come together.  The crescent roll dough already has perforations, so you don’t have to create holes on the top.  If you opt to do the crescent sheet, make sure you use a knife to create a few holes.

Place the brie dish into the oven.  If you have any concerns about overflow, place a sheet pan under the baking dish.  After fifteen minutes, place a sheet of aluminum foil over the top of your dish to keep the pastry from becoming too brown for the final 45 minutes of cooking time.  Depending on your oven, check the brie every 15 minutes to be sure it is cooking properly.

Once the brie is finished, serve with crackers.  The bonus of using the crescent roll is you also get a bread to accompany this dish.