Crescent Wrapped Gouda ****

Categories:
cheese, snacks, ToTryAgain

8 oz can crescent rolls
7 oz round gouda cheese
1 teaspoon dijon mustard
1 each egg; beaten

Heat oven to 350. Cut cheese round in half horizontally to form two circles. Remove wax. Separate dough into 4 rectangles; firmly press perforations to seal. Press each into a 7 X 5 inch rectangle. Place two rectangles, 3 inches apart on an ungreased cookie sheet. Place 1 cheese circle on center of each rectangle. If desired, cut decorative shapes from the corners of each remaining rectangle; set shapes aside. Place 1 remaining rectangle on top of each cheese round. Press dough around cheese to seal; curl bottom edges over top edges, gently stretching dough to form a ring of dough around cheese, sealing completely. Place decorative shapes on top of each pastry. Brush with beaten egg. Bake at 350 for 18 to 22 minutes or until golden brown. Cool ten minutes before serving. You can make this using apricot preserves instead of mustard and omit the egg on top. This is also very good made with the miniature Bon Bel Gouda. Just cut everything down to size. YUM!

Yield: 8 servings