Roll Wreath with Baked Brie

Ingredients:

• Pesto (I like one in a pouch from Whole Foods)
• 2 bags of Garlic & Herb pizza dough from Trader Joe’s
• 1 large wheel of Brie (TJ’s)
• 1 Tbsp olive oil or egg wash
• Salt
• Rosemary sprigs for garnish
• Pomegranate seeds (optional)

Choose your baking dish or sheet.  I chose the Pampered Chef round baking stone with handles. It was perfect for a wreath and nothing stuck to it! Put a sheet of  parchment down on it. Place your Brie wheel container in the center, keeping the Brie refrigerated until you want to make the design.

Pinch off a ping pong size ball of dough. Flatten in your hand. Put 1/4 tsp of pesto in the center. Bring up the ends and seal by pinching the dough together. Place the dough ball next to the container. Repeat placing the dough balls about a 1/4-1/2 inch apart. Build out from the center to make a wreath. Or could do a Christmas Tree shape by putting the Brie in the bottom portion of the tree.

Once that is completed, using a paring knife, cut out a design of your choosing or use a cookie cutter to barely cut through the top rind of the Brie. Remove the rind in that area with the pairing knife, leaving the rest. Refrigerate everything until ready to bake it.

Preheat the oven to 425f or 450f. When you’re ready to bake it, place the Brie wheel where the container was, in the center. Let it all sit at room temperature for 10-15 minutes. Brush the top with either olive oil or an egg wash, then lightly sprinkle a little salt over the whole thing.

Pop it into the oven and bake it for 10-12 minutes. You can turn it part way through the baking, making sure all sides are brown.

Bring it if the oven and serve immediately or within 20 minutes, or reheat a bit at your destination. Place Rosemary sprigs around the Brie and sprinkle on pomegranate seeds on the Brie if you’re using.

Each person pulls a roll off and dips it into the cheese. I put a spoon so people scooped the cheese onto their plate and then took however many rolls they wanted onto their plate.

Not hard at all, just takes a bit of time. You could build it and bake in an hour, so you can plan accordingly if you want to make ahead/refrigerate or do right before baking.

Yum!