Cranberry and Brie Pull-Apart Bread
By Jess Ferrin
- Prep
- 10 min
- Cook
- 40 min
- Serves
- 4
- Difficulty
- Easy
Ingredients
- 2 cans biscuit dough, each biscuit cut in half and flattened
- 1 lb round Brie cheese, cut into 1-inch pieces
- 1 can whole berry cranberry sauce
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- Non-stick cooking spray
Directions
- Set your E-Series oven to bake at 350°F.
- Spray a bundt pan with non-stick cooking spray.
- Place a 1-inch piece of Brie in the center of each flattened biscuit. Pinch the dough around the Brie to form a small ball.
- Arrange half the dough balls in the bundt pan. Sprinkle with half the rosemary and thyme.
- Spread half the cranberry sauce over the dough balls. Repeat with the remaining dough balls, herbs, and cranberry sauce.
- Bake for 30–40 minutes, or until golden brown.
- Remove from the oven and let sit on a wire rack for 5 minutes. Invert the bundt pan onto a serving platter, and enjoy!
