Baked Camembert Wreath with Navel Orange & Cranberry
Brandi Milloy
Prep: 120 mins
Cook: 15 mins
Total: 135 mins
Serves: 6
Ingredients
-
1
Sunkist® Navel orange
-
1
8 ounce can jellied cranberry sauce
-
1/2
teaspoon red pepper flakes
-
1
camembert cheese wheel
-
1
25 ounce bag of Parkerhouse Style Rolls frozen dough, thawed
-
1
sprig rosemary, plus more for garnish
-
1
sprig thyme, plus more for garnish
Directions
- In a bowl, add zest and juice from one orange.
- Add jellied cranberry sauce, red pepper flake and mix.
- Keep in air right container in refrigerator until ready to use.
- Cover a baking sheet or round pizza stone with parchment paper.
- Using the cheese wheel as a guide in the center, arrange pieces of dough around the cheese leaving about ¼ inch space between the rolls.
- Create two concentric circles of dough around the cheese and then place the cheese back in the refrigerator and let dough rise for 2 hours.
- Remove top of rind from cheese wheel and place back in center of dough.
- Bake at 325F for 7-8 minutes.
- Remove from oven and add a few tablespoons of orange cranberry sauce.
- Bake an additional 7-8 minutes until bread is golden and cheese is melted and bubbly.
- Garnish with sprigs of rosemary and thyme and serve immediately.
