10 minutes
Cook Time
15 minutes
Cooking Level


  • 1 Pure Flavor Alonna Canary Melon, divided
  • 1 egg, lightly beaten
  • 8 oz crescent roll dough
  • 4 oz Brie, sliced
  • 1 ½ oz prosciutto, sliced
  • ¼ cup fig jam
  • 2 tsp fresh thyme
  • Salt, to taste
  • Rosemary sprigs, for garnish
  • Grapes, for garnish
  • Pomegranate arils, for garnish


Step 1

Preheat oven to 375°F.

Step 2

Halve melon & scoop out the seeds. Cut one half into quarters, remove the rind, & thinly slice. Cut remaining melon into slices and set aside.

Step 3

Unroll crescent rolls onto a parchment paper-lined baking sheet, separating each triangle. Arrange the triangles in a candy cane shape with the wide end facing outwards. Flatten the wide end slightly.

Step 4

Spread fig jam on the base in a thin layer. Top with Brie, prosciutto, and sliced melons.

Step 5

Fold triangle tips over the filling & tuck under the base to secure. Brush dough with egg & sprinkle with thyme & salt.

Step 6

Bake for 15 minutes until golden brown.

Step 7

To serve, transfer to a serving platter and garnish with grapes, rosemary, pomegranate & remaining melon slices.

Recipe created by Laura Ashley Johnson

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