Rosemary Madeira Baked Brie Recipes
ROSEMARY MADEIRA BAKED BRIE
Rosemary Madeira Baked Brie is a 2013 Bisquick Family Favorites Recipe Contest award-winning recipe developed by Susan Christen of Oceanside, 2nd Place, San Diego County Fair (CA).
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h15m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Place cooking parchment paper on cookie sheet. Spread 1 teaspoon of the oil in center to a 5-inch circle. In medium bowl, mix Bisquick mix and rosemary. In 1-cup measuring cup, mix wine and half-and-half. Stir into Bisquick mixture; beat vigorously 20 strokes. On work surface generously sprinkled with Bisquick mix, gently roll dough to coat. Shape into ball; knead 10 times. Divide into 2 balls.
- Place 1 ball on parchment paper in center of oil; press and shape into 5-inch circle. Place cheese on center of dough. Roll second ball into 6-inch circle; place dough over cheese. Pinch together top and bottom of dough. Brush top and sides with remaining 1 teaspoon oil.
- Bake 25 to 30 minutes or until light golden brown. Cool 30 minutes. Serve with preserves.
Nutrition Facts : Calories 210, Carbohydrate 18 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 2 g, TransFat 1/2 g
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- Preheat the oven to 425°F. Line a baking sheet with parchment paper. Slice off the top rind of the brie and discard.
- On a lightly floured work surface, roll each pastry sheet out to a 12-inch square. Trim the corners of each sheet to form two circles. Set the scraps aside; you'll use those later for decorations. Put one of the pastry rounds on the prepared baking sheet. Cut off the top rind of the cheese and place the Brie on top of the pastry, rind side down. Drizzle the top of the cheese with the honey, and then top with the dried cherries, pecans and rosemary.
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