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.
- 9 g Total fat
- 4 g Saturated fat
- 24 mg Cholesterol
- 366 mg Sodium
- 17 g Carbohydrates
- 2 g Fiber
- 4 g Sugars
- 4 g Added sugars
- 7 g Protein
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Nutritional Information
- 9 g Total fat
- 4 g Saturated fat
- 24 mg Cholesterol
- 366 mg Sodium
- 17 g Carbohydrates
- 2 g Fiber
- 4 g Sugars
- 4 g Added sugars
- 7 g Protein
Directions
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.