Monterey Jack cheese, chutney and cranberries are sealed inside an easy to prepare but impressive appetizer.
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1 (8-ounce) package Land O Lakes® 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. Set aside.
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 1/2 x 5-inches
Place 1 rectangle onto ungreased baking sheet; top with 1 piece cheese. Spoon half of chutney mixture onto cheese. Place remaining dough rectangles over chutney. Press edges of dough together to seal. Curl top edges of dough over bottom edges of dough. Pinch together well to seal edges. Repeat with remaining dough, cheese, chutney and cranberries.
Combine egg and water; brush over dough in small bowl. Sprinkle with pecans. Bake for 18-22 minutes or until golden brown. Cool 10 minutes before serving.