Rosemary Madeira Baked Brie Recipes
ROSEMARY MADEIRA BAKED BRIE
Rosemary Madeira Baked Brie is a 2013 Bisquick Family Favorites Recipe Contest award-winning recipe developed by Susan Christen of Oceanside, 2nd Place, San Diego County Fair (CA).
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h15m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Place cooking parchment paper on cookie sheet. Spread 1 teaspoon of the oil in center to a 5-inch circle. In medium bowl, mix Bisquick mix and rosemary. In 1-cup measuring cup, mix wine and half-and-half. Stir into Bisquick mixture; beat vigorously 20 strokes. On work surface generously sprinkled with Bisquick mix, gently roll dough to coat. Shape into ball; knead 10 times. Divide into 2 balls.
- Place 1 ball on parchment paper in center of oil; press and shape into 5-inch circle. Place cheese on center of dough. Roll second ball into 6-inch circle; place dough over cheese. Pinch together top and bottom of dough. Brush top and sides with remaining 1 teaspoon oil.
- Bake 25 to 30 minutes or until light golden brown. Cool 30 minutes. Serve with preserves.
Nutrition Facts : Calories 210, Carbohydrate 18 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 2 g, TransFat 1/2 g
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