Monterey Jack cheese, chutney and cranberries are sealed inside an easy-to-prepare and impressive appetizer.
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1 (8-ounce) package Monterey Jack cheese
2 tablespoons mango chutney
2 tablespoons sweetened dried cranberries
1 (8-ounce) can refrigerated crescent dinner rolls
1 large Land O Lakes® Egg, slightly beaten
1 tablespoon water
2 teaspoons finely chopped pecans
Heat oven to 350°F. Cut cheese in half to make 2 rectangles. Trim to round off top 4 corners. Reserve trimmed-off cheese.
Combine reserved cheese, chutney and cranberries in small bowl. Set aside.
Separate dough into 4 rectangles; firmly press perforations to seal. Press each rectangle to 5 1/2x5-inches.
Place 1 rectangle of dough onto ungreased baking sheet; top with 1 piece cheese. Spoon half of chutney mixture onto cheese. Place 1 remaining rectangle of dough over chutney. Press edges of dough together to seal. Fold top edges of dough over bottom edges of dough. Pinch together well to seal edges. Repeat with remaining dough and cheese.
Beat egg and water in small bowl with fork. Brush over dough; sprinkle with pecans. Bake 18-22 minutes or until golden brown. Cool 10 minutes before serving.