1, 8 ounce wheel of Brie Cheese
1 jar red hot pepper jelly
1 tube refrigerator crescent rolls
1 egg white
1 Tablespoon of water
1 pimento stuffed green olive
Unwrap brie wheel. Cut rind off of top portion of cheese only – leave remaining rind intact. With cut side on top, spread layer of red pepper jelly over brie. Spray baking dish of choice with nonstick cooking spray (can also double as serving dish).
Pop open tube of crescent rolls and on wax paper, also sprayed lightly with cooking spray, lay out refrigerated crescent rolls, keeping seams intact. Press seams together to form one large sheet. Cut into one inch wide strips for bandages. Wrap around entire brie wheel (including bottom side) to resemble mummy. Cut two slices from green olive for eyes and place with strips slightly overlapping tops and bottoms of ‘eyes’.
Stir egg white and water together, brush over top and sides of mummy head. Bake at 350-degrees F. for approximately 20 minutes or until pastry is golden and cheese has melted slightly. (Overcooking will cause pastry to burst and cheese to ooze out).
Serve with or without crackers – the outer pastry layer actually lets this dish stand alone and the gooey, oozing, reddish center is the perfect texture for mummy insides!
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