Ingredients

The following ingredients have 8 Servings
  • 1 can(s) refrigerated jumbo flaky biscuits (or may use regular size biscuits)
  • 1 small wheel of Brie or Camembert cheese (8 oz.)
  • 1 jar(s) raspberry or strawberry jam and/or pepper jelly

Instruction

  • NOTE: Cooking time is in 2 stages, baking biscuits and then reheating.
  • Bake biscuits per instructions on can, When done, remove from oven and set aside.
  • Leave oven on and set for 400ºF.
  • Remove cheese from packaging. Cut cheese into 8 equal wedges. Do not remove rind.
  • Using a small, serrated knife, cut around the top center of each biscuit (you're making mini bread bowl). Carefully remove the cut-out centers and reserve (I place right them beside their own biscuit).
  • For each biscuit, cut one of the 8 wedges of cheese in half. Place cheese inside the hollowed biscuit, rind facing out. (If using smaller biscuits, use less cheese and jam.)
  • Top each with a tablespoon of jam or jelly of your choice. You may place tops back on biscuits before heating or leave them on the same sheet pan as the biscuits; your choice.
  • Return to oven. Bake at 400ºF for 6 to 7 minutes, until cheese is melty and biscuit tops are nicely browned.
  • Serve hot or warm.