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Baked Brie Pull-Apart Wreath
Prep: 20 minutes plus standing
Bake: 30 minutes • Serves: 12
1 (16-ounce) pizza dough ball, thawed
1 wheel (8 ounces) double crème Brie
PICS all purpose flour for dusting
1 PICS large egg
1 tablespoon chopped fresh rosemary
2 teaspoons poppy seeds
1 teaspoon PICS kosher salt
1/4 cup chopped red pear
2 tablespoons PICS sliced raw almonds
2 tablespoons PICS honey
1.Line rimmed baking pan with parchment paper; spray large bowl with cooking spray. Place dough in bowl; cover with plastic wrap and let stand in warm place 1 hour or until dough has almost doubled in size.
2.Place Brie wheel in center of prepared pan. On lightly floured work surface, gently punch down dough; divide into 24 equal pieces and roll each into a ball. Arrange dough balls in 2 rings around Brie wheel to make a wreath shape; let stand 30 minutes.
3.Preheat oven to 350°. In small bowl, whisk egg and 1 tablespoon water. Brush dough balls with egg mixture; sprinkle with rosemary, poppy seeds and salt. Top Brie with pears and almonds. Bake wreath 25 minutes; drizzle with honey and bake 5 minutes or until golden brown.
Approximate nutritional values per serving (1/12 each Brie and toppings, 2 rolls):
204 Calories, 8g Fat, 3g Saturated Fat, 24mg Cholesterol, 481mg Sodium,
24g Carbohydrates, 0g Fiber, 3g Sugars, 3g Added Sugars, 8g Protein