Baked Brie with Cranberry Pomegranate Chutney

Description
Creamy brie is complemented by tart cranberries and sweet pomegranate in this appetizer or dessert. 

Ingredients

• 1 wheel Brie cheese (15 ounce)
• 1/2 cup  Robert Rothschild Farm Cranberry Pomegranate Chutney
• 1 Refrigerated unbaked pie crust
• 1 Egg, beaten with 1 Tablespoon water

Instructions

1. Heat oven to 400 degrees F. Unroll crust onto a large baking sheet. Place Robert Rothschild Farm Cranberry Pomegranate Chutney in the center of the crust; spread dip in a circular pattern about the same size as the brie.
2. Place brie on crust over chutney. Wrap edges of crust over top of brie; press edges lightly to seal.
3. Turn over so the seam side is down. Brush egg mixture over crust. Bake 10 minutes or until golden brown.
4. Let stand 10 to 20 minutes. Serve warm or at room temperature