Recipe courtesy of Morgan Lashley of Raleigh.

Baked Brie

1 can of fat-free crescent rolls
Sugar-free raspberry Jam (enough to cover block of brie)
1 block of brie (about 12 ounces)

Preheat oven to 375. Carefully roll crescent rolls out onto ungreased cookie sheet. Make sure they stick together and make a flat sheet. Place brie in the center of the rolls. Cover brie with raspberry jam (coating the sides and the top generously). Fold crescent rolls up over the brie until the brie is covered. Bake for 13 minutes or until crescent rolls are golden brown. Serve with crackers.

Yield: 8 servings