Growing up this was my mother's go to appetizer. My brother, sister and I loved it when my parents had friends over for cocktails before a dinner out, because we would get the leftover Gouda En Croute and Asparagus Dip. This Gouda is still a family favorite, but goes by many names - Gouda En Croute, Baked Gouda hors d'oeurve, and Hot Gouda Ball. Please note it is best to bake on a cookie sheet to ensure the bottom of the pastry cooks thoroughly. Hope you enjoy!
Claire's Classic Gouda En Croute
1 7oz Gouda wheel
1 8oz tube crescent dinner rolls
1 egg, whisked with a dash of water
Preheat oven to 375 degrees
Remove wrapping and wax from the cheese. Open crescents and separate it in half (save one half for later use), flatten dough and smooth out the edges so it is one piece. Place Gouda in the middle of the dough and bring all the sides of the dough to the top of the cheese. Smooth out the dough so that the cheese is completely encased. Brush the dough with the egg wash and bake for 20 minutes or so. Watch closely to ensure it doesn't burn. Let it sit for about 5 minutes before serving.
Same recipe as above, but before you add the cheese to the dough place 2 teaspoons of preserves to the middle of the dough in a circle about the size of the cheese. Place the cheese directly on top of the preserves. Today I added fresh Alabama blueberry preserves (picture above), but strawberry and raspberry are wonderful as well - try it with your favorite.
Lara's Savory Gouda En Croute
Same recipe as above, but spread 2 teaspoons of spicy mustard all over the dough (not just the center) & then add the cheese and follow through as described above.
Serving notes - with Claire's and the Sweet version serve with fruit and crackers. Serve the Savory with olives, gherkins and crackers. Smoked Gouda works well too, as does Edam cheese if you can't find Gouda.