Ingredients
- 1 cup cherry pie filling
- ¼ cup brandy liqueur
- 1 package Pillsbury Crescent Rolls
- 2.33 ounces Camembert (1⁄3 of a small wheel)
How to Make It
- Preheat oven to 350°F.
- In a sauté pan, cook cherry pie filling and brandy liqueur over medium heat until warm.
- In an au gratin plate, lay out 2 crescent rolls and press edges together to make a rectangle. Cover with Camembert and cherry pie mixture.
- Bake for 12 minutes and serve hot.
