Stuffed Baked Brie:

1 Brie Cheese Round, 8 ounce size
1/4 lb Mushroom pieces, coarsely chopped
1 Scallion, minced
1/4 teaspoon Garlic cloves, minced
1/4 teaspoon Maggi sauce (optional)
1 teaspoon Olive oil
1 packet Crescent Roll Dough, small size

Saute onions and scallions in olive oil, just until translucent and
aromatic. Add mushroom pieces and continue to saute until most of the
moisture has evaporated. Stir in Maggi Sauce. Saute 1 minute more. Set
aside and let cool. Open Crescent roll dough and unroll carefully,
pressing the seams together as you go, to form a large square. Remove rind
from top of brie round. When mushroom mixture has cooled, spoon mixture
into center of dough square. Top with cheese round, cut-side down. Wrap
dough up around cheese, taking care to seal all openings. Trim off excess
dough. Sprinkle with chopped pistachios. Place seam-side down on a baking
sheet covered with parchement paper. Bake at 350F for 12-15 minutes,
watching that the dough doesn't get too browned. Remove from paper.


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