Ingredients

The following ingredients have 10 Servings
  • Nonstick cooking spray
  • 2 (16-oz) cans refrigerated biscuit dough
  • 1 lb rind-on Brie, cut into 1-inch cubes
  • 1 tsp coarsely chopped fresh thyme leaves
  • 1 tsp coarsely chopped fresh rosemary
  • 1 (14-oz) can whole-berry cranberry sauce

Instruction

  • Preheat oven to 350°F. Coat a 10-cup Bundt pan with cooking spray. Open 1 can of dough; separate into individual biscuits. Tear each round in half. Flatten a piece of torn dough in your palm; place 1 cube Brie in center. Pinch dough around cheese to enclose; roll into a small ball. Repeat with remaining dough and Brie. Arrange a layer of cheese-filled dough balls in bottom of prepared pan, spacing them evenly. Sprinkle with one-third of thyme and rosemary; top with one-third of cranberry sauce. Repeat with remaining ingredients, finishing with cranberry sauce. Bake 40 minutes or until dough is golden brown and sauce is bubbling on top. Transfer to a wire rack; cool 10 minutes. Invert onto a serving plate; serve warm.