Cranberry Brie Pull Apart Bread Recipes

Steps:

• Cut brie into cubes. Open biscuit dough and separate into individual biscuit pieces. Using your hands (or a knife for extra precision), tear each piece of biscuit dough into 2-3 pieces.
• Flatten the torn dough in the palm of your hand and place 1-2 pieces of brie in the middle. Pinch dough around the cheese, then roll together until it forms a small ball with the cheese inside. Repeat until all of the dough and cheese have been rolled together.
• Preheat oven to 350˚F (180˚C).
• Place cheese-filled doughballs into a standard bundt pan that has been generously coated with nonstick spray, spacing them out evenly. Once a layer of dough has been placed into the pan, sprinkle generously with ⅓ of the thyme and rosemary.
• After the sprinkling of herbs, spoon in about ⅓ of the can of cranberry sauce. Repeat this (dough, herbs, sauce) pattern until all of the ingredients have been layered evenly in the pan.
• Bake in preheated oven for 40 minutes. Loaf should be fragrant with cheese and cranberry sauce should be bubbling on top when removed.
• Let cool for 10 minutes before covering and inverting the bread onto a large serving dish.
• Enjoy!

Steps:

• 1. Preheat the oven to 350 degrees. Cut the bread in 1-inch cross section squares to resemble a checkerboard. Make sure not to cut all the way through the bread.
• 2. Wrap the bottom of the bread in aluminum foil.
• 3. Mix together the melted butter, rosemary, thyme, and pepper.
• 4. Brush the seasoned butter in between the cuts in the bread.
• 5. Slice the Brie into 1/2-inch wide strips and then into 1-inch long pieces.
• 6. Stuff the Brie in between the cuts of bread.
• 7. Then, spoon the cranberry sauce over the Brie and in between the bread cuts.
• 8. Sprinkle the chopped pecans and dried cranberries over the top of the bread making sure to get into the crevices.
• 9. Place the stuffed bread onto a cookie sheet. Bake for 20 to 25 minutes.
• 10. Serve hot. To eat, simply tear off pieces of the bread.