Pigs in a blanket, but better—figs in a blanket baked brie crescent rolls will make you melt. Snack on fig + brie baked in crescent rolls.
Prep Time5 minutesmins
Cook Time22 minutesmins
Infusing Time20 minutesmins
Keyword: baked brie crescent rolls, brie baked in crescent rolls
Figs in a Blanket
3tablespoonsliquid aminos (or soy sauce)
2tablespoonsapple cider vinegar
1/2teaspoontoasted sesame oil
Dashground black pepper
8ouncesOrchard Choice or Sun-Maid California Mission Figs, stems removed
1(8 ounce) tuberefrigerated crescent dough
Balsamic Honey Mustard Dipping Sauce
Preheat the oven to 375°F.
Cook + Infuse the Figs
In a small saucepan, combine the water, liquid aminos, apple cider vinegar, brown sugar, toasted sesame oil, ground ginger, garlic powder, liquid smoke (if using it), cayenne and pepper. Place the saucepan over medium high heat and bring to arolling boil. Stir in the figs and turn down the heat to medium to simmer for 10 minutes. Turn off the heat and steep for 20 minutes more.
Drain the figs. Pat them dry using paper towels.
Make the Figs in a Blanket
Cut two to three long planks from the Brie and slice each into lobes—as many pieces of cheese as there are figs. Make a slit lengthwise into each fig cutting into but not all the way down so the fig hinges open like a hot dog bun. Place a lobe of Brie inside each fig cavity. Set aside.
Open the tube of croissant dough and separate each long triangle of dough, cutting them into as many pieces as you have figs, about two to three long triangles per triangle of dough.
Place a stuffed fig, Brie side down into the dough at the wide tip a long dough triangles. Roll the dough all the way to the skinny end. Place on a rimmed sheet pan 2 inches apart.
Bake for 11 to 14 minutes or until golden brown.
Whisk together the balsamic honey mustard to serve as a dip with the Figs in a Blanket.