PASTRY WRAPPED CRANBERRY BRIE

Ingredients

1	can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1	round (8 oz) Brie cheese (Do not use triple creme Brie)
3	tablespoons whole berry cranberry sauce
1	tablespoon apricot preserves
1/2	teaspoon dried rosemary leaves, crushed
2	medium pears, unpeeled, thinly sliced Method Heat oven to 350°F. Unroll dough and separate crosswise into 2 sections; press dough into 2 (7-inch) squares, firmly pressing perforations to seal. Cut cheese round horizontally to make 2 rounds. Place 1 cheese round, rind side down, on center of 1 dough square. (Do not remove rind from cheese.) In small bowl, mix cranberry sauce and preserves. Spread over top of cheese; sprinkle with rosemary. Top with remaining cheese round, rind side up. With small cookie or canapé cutter, or sharp knife, make 1/2- to 1-inch cutouts to resemble poinsettia leaves from each corner of remaining dough square. Roll 3 small pieces of dough into 3 small balls; set cutouts and dough balls aside. Place remaining dough on top of cheese round. Press dough evenly around cheese, folding top edges over bottom edges; press to seal completely. Place on ungreased cookie sheet. On 7x7-inch foil square, arrange dough leaves with balls in center on top of dough. Lift foil square with poinsettia and place on cookie sheet next to wrapped Brie. Bake poinsettia 8 to 11 minutes or until light golden brown around edges. Lift from cookie sheet with foil; cool. Bake wrapped cheese 25 to 30 minutes or until golden brown. Remove from cookie sheet; place on serving plate. Place poinsettia on top of wrapped cheese. Let stand 15 minutes before serving. Serve warm with pears.