Baked Brie is relatively easy and quick to make and will impress your guests.
-Brie (can be round or pie-shaped slices that you piece together in the pan)
-Stuffing (be creative)
-Can of crescent rolls or other bread
How to make it:
Start with the brie.
Cover and cook over a low fire until pears are soft. Try not to stir very much to maintain the integrity of the pears. Allow to cool for a few minutes
(If you would rather use a mushroom stuffing, thinly slice the mushrooms (I like to use portabella) and cook in a little canola oil (1-2 teaspoons) with 1 clove minced garlic and 1/4 tsp. chicken bouillon powder. Once mushrooms are soft and most of the liquid has boiled off, proceed with the recipe as directed below.)
Place the bottom half of the brie over the bread, cheesy side up.
Place the top of the brie over the sauce, cheesy side down, and spread the rest of the stuffing over the top of the cheese.