I had no rolling pin to roll out the crescent rolls (also, how great is opening crescent rolls? They literally pop out of their little container!). Frankly, this entire process of learning how to cook seems to be about me continually realizing that I do not have any of the basic cooking tools. I still really need to buy a pan.
But then I realized that any cylindrical object in your house can work as a rolling pin, so I’m never going to buy a rolling pin. I’m just going to use this container of flavored salt for popcorn which, remarkably, is a thing I do have in the house.
It’s a tiny bit phallic, them laid out like that. Don’t think about that. It’s distracting. Roll out the dough with a rolling pin or sea salt container or whatever you’re using. Then place the brie on top of the rolled out dough. Oh! You’re going to want to slice the rind off the top of the brie. You don’t have to, but, well, it seemed like it worked well. I guess it depends on how much rind you like. It will look like this:
Then you’re going to want to spread 2 tablespoons of jam on the (rindless) (or rindy) (your call) top. You may also want to let any heat from the oven really fog up your iPhone camera lens, so everything looks as though it is soft and beautiful around the edges. If I were a woman with wrinkles, rather than getting botox, I think I would just demand to be photographed through this sort of lens all the time.