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–+ servings

Baked Havarti with Dill

5 from 1 vote
Golden and crusty on the outside and gooey on the inside, I like to serve the baked harvarti with crackers and apple slices for pretty presentation and complimentary flavor. The end pieces, however, are encased in extra dough and are always a favorite; no cracker needed.
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Yield 8 servings

Ingredients
 

  • 1 (8-ounce) package Original Pillsbury Crescent Rolls
  • 2 tablespoons (30g) Dijon mustard
  • 1 tablespoon chopped fresh basil
  • 1 block Havarti cheese with dill (aim for a block in the 7- to 9-ounce range)
  • 1 egg, lightly beaten
  • 1 teaspoon sesame seeds, poppy seeds, or a combination
  • For serving: crackers and optional apple slices

Instructions

  1. On a piece of parchment or wax paper, unroll the crescent rolls and press the seams together to form a rectangular piece. This will be wrapped completely around the piece of the cheese. I think it is easiest to pull apart the rolls, put them back together so they are slightly overlapping, and then press together so the edges are well sealed.
  2. Spread the Dijon evenly over the dough, and then sprinkle with the basil.
  3. Place the Havarti in the middle of the dough. Bring the dough up and around the cheese, pressing along the edges to seal. The parchment or wax paper will help you lift the dough without over-stretching or tearing it. Tip: I end up with excess along the two short edges, so I slice this off, twirl the two strips of dough and lay them crisscross along the top for an easy, decorative touch. (See photo.)
  4. Place on an ovenproof serving dish. No need to grease. Prep ahead tip: At this point, you may cover and refrigerate the wrapped havarti for several hours. Rest on the counter for 20-30 minutes before baking.
  5. Preheat the oven to 350℉. While the oven is heating, brush the beaten egg all over the dough, and then sprinkle with the sesame and/or poppy seeds. (Note: You won't use all the beaten egg, but it's the key to a glossy, golden brown crust.)
  6. Bake, uncovered, for 20 minutes or until golden brown. As all ovens vary, check a few minutes early. When the top is nicely golden, remove from the oven and allow to rest for 5 minutes before serving with crackers and optional apple slices.
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