Name: Cranberry Brie Stuffed Bread
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1 10-oz. bag frozen cranberries -; 1/3 c. granulated sugar -; 1 1/2 tsp. chopped rosemary -; 1 11-oz. tray frozen Sister Schubert's Parker House Style Yeast Rolls (16 rolls), thawed -; 8 oz. brie cheese, cut into ½-inch pieces -; 2 tbsp. unsalted butter, melted -; 1/2 tsp. finely grated orange zest -; Flaky sea salt -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Cranberry Brie Stuffed Bread

1. 1 10-oz. bag frozen cranberries -

2. 1/3 c. granulated sugar -

3. 1 1/2 tsp. chopped rosemary -

4. 1 11-oz. tray frozen Sister Schubert's Parker House Style Yeast Rolls (16 rolls), thawed -

5. 8 oz. brie cheese, cut into ½-inch pieces -

6. 2 tbsp. unsalted butter, melted -

7. 1/2 tsp. finely grated orange zest -

8. Flaky sea salt -

How to cook deliciously - Cranberry Brie Stuffed Bread

1. Stage

Preheat oven to 350°. In a small saucepan, combine the cranberries, sugar, and 1 teaspoon of the rosemary. Bring to a boil over medium. Boil until the sauce thickens, about 5 minutes.

2. Stage

Remove from the heat and let cool slightly.Remove the thawed parker house rolls from their tin packaging, reserving the packaging. Using a serrated knife, slice the round of parker house rolls in half crosswise.

3. Stage

Remove the top piece from the parker house rolls and set aside. Gently press back together any rolls that fall apart. Using spatulas, place the bottom piece back into the tin packaging.

4. Stage

Arrange the cheese in a single layer along the bottom piece. Top with the cranberry mixture and close the sandwich, aligning the rolls on the top with the rolls on the bottom.In a small bowl, combine the butter with the remaining ½ teaspoon of rosemary and orange zest. Brush the top of the rolls with the butter mixture. Sprinkle generously with flaky sea salt.

5. Stage

Bake until the rolls are golden and the cheese is melted, about 25 minutes.