Ingredients

1/2 package frozen puff pastry sheets, or 1 package refrigerated crescent dinner rolls
1 egg
1 tablespoon water
1/4 cup chopped fresh parsley
1-pound brie cheese round

Directions

Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees. Mix egg and water. Unfold pastry or dinner rolls on lightly floured surface. (If using dinner rolls, press perforations together to form 1 crust.) Roll out to a 14-inch square. Cut off corners to make a circle. Sprinkle almonds and parsley in center of circle. Top with cheese. Brush edge of circle with egg mixture. Fold two opposite sides over cheese. Trim remaining two sides to 2 inches from edge of cheese. Fold these two sides onto the round. Press edges to seal. Place seam side down on baking sheet. Decorate top with pastry scraps cut into shapes, if desired. Brush with egg mixture. Bake 20 minutes or until pastry is golden. Let stand 1 hour. Serve with crackers. Serves 12.