Two things I ALWAYS have on hand in my kitchen…fruit and cheese. Once upon a time, I used to be a very picky eater. It took me a while to be on board with the whole fruit and cheese combo. Clearly, I’m over it and I’m better now…can’t stop, won’t stop.

The beauty of a galette is that there’s no rhyme or reason to its shape – almost like a free form pie. roll out the dough, pack yummy things on top, fold up edges, bake!

2 cans crescent roll dough
2 large pears, thinly sliced (I used bosc, they are a little bit crispier!)
4 oz brie, sliced
cinnamon
sugar
1 egg, beaten
honey
pecans

1. Take crescent dough out of the cans without using the perforated edges. Roll out both cans of dough onto floured surface, connecting 2 large rectangles into one giant shape…square-rectangle like.
2. Place dough onto lightly oiled giant pizza stone (or whatever your largest baking dish may be – just adjust your dough to fit it)
3. Arrange brie and pear slices evenly on top of dough. Top with cinnamon, sugar and honey (measurements are up to you!)
4. Fold up the outer edges however you want! Make it pretty, rustic, messy – whatever your heart desires!
5. Brush the edges of the galette with beaten egg
6. Bake at 350 degrees for about 15 minutes or until edges are beautifully golden brown
7. Serve warm, add chopped pecans and more honey if you’re feelin’ it

Literally, eat this baby like a pizza.