Crescent Wrapped Apricot Gouda - round natural Gouda cheese

Method

• Heat oven to 350°.
• Cut Gouda round in half horizontally to form two circles; remove wax.
• Separate crescent dough into 4 rectangles.
• Firmly press perforations to seal.
• Press each into a 7 x 5-inch rectangle.
• Place the two rectangles 3 inches apart on ungreased cookie sheet.
• Place Gouda circle in center of each rectangle.
• Spread 2 teaspoons of apricot preserves over each cheese round.
• Place remaining rectangles 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 it completely.
• Bake at 350° for 18 to 22 minutes or until golden brown.
• Cool 10 minutes before serving.
• Makes 8 servings.