Let’s talk about how cute this baked brie holiday wreath is! It’s surprisingly easy to throw together as well using store-bought frozen rolls. This recipe is so easy to customize, don’t like sun-dried tomatoes? You can swap them out for maybe a fruit jelly compote or other flavors that you prefer to go on top of the baked brie. Totally, use whatever flavors you like for the recipe and this will give you the base guidelines for how to make it.
How fun would this be to serve at your Thanksgiving or Christmas table this year? We are celebrating Thanksgiving a few days late as my sister is driving home over Thanksgiving day and we don’t want to celebrate without her. It’s such a busy time in our lives right now as we prepare for the birth of my daughter (due December 21st). I can’t wait for her arrival, but this does mean I can’t be standing in the kitchen cooking for hours. This baked brie holiday wreath makes it easy for me to create something cute and fun for Thanksgiving!
- Brie – creamy, buttery cheese that melts well
- Frozen Rolls – save yourself a step and buy the frozen rolls
- Rosemary – fresh herb that also doubles as a pretty garnish
- Basil – fresh herb that paris well with sun-dried tomatoes and balsamic vinegar
- Melted Butter – to brush on top of the rolls before they bake
- Sun-Dried Tomatoes – sweetness that adds to the creaminess of the baked brie
- Salt & Pepper – for flavor
- Balsamic Vinegar – the combo of vinegar with sun-dried tomatoes is unmatched
- Cranberries – to make it look pretty (optional)
- Line a round pan or large baking sheet with parchment paper.
- Place the cheese in the center of the pan. Arrange frozen rolls in two circles around the cheese.
- Remove the brie cheese and refrigerate it until ready to use.
- Brush frozen rolls with melted butter and let rise for about 3 hours, or until the rolls have doubled in size.
- Preheat the oven to 325 degrees and bake the rolls for 13-15 minutes.
- In a small bowl, mix together the sun-dried tomatoes, balsamic vinegar, rosemary, and basil. Season with salt and pepper.
- Take the brie wheel out of the refrigerator and cut the top of the rind from the wheel of cheese.
- Place the cheese in the center of the partially baked rolls. Pour the sun-dried tomato mixture on top of the brie.
- Return the baking sheet to the oven and bake for an additional 10-15 minutes, or until golden brown. Brush rolls with more melted butter while it’s baking, and sprinkle with salt.
- Serve with fresh rosemary, basil, cranberries, and whatever garnishes you would like to add for a beautiful presentation. Serve warm.
Looking for more holiday recipes? Give these a try:
- Spinach and Artichoke Puff Pastry Pinwheels
- Chocolate Peppermint Cupcakes
- Old Bay Butter Roasted Turkey Breast