Ingredients: |
Ingredients: 2 Tbsp olive oil
28 oz refrigerated pizza dough, room temp
One 4-oz wheel Brie
All-purpose flour, for dusting
¾ cup prepared whole berry cranberry sauce
1 tsp Italian seasoning
Kosher salt & ground black pepper
6 Tbsp unsalted butter, melted
|
Directions: |
Directions:
Brush the bottom of a rimmed baking sheet with 1 Tbsp olive oil and place the pizza dough on top. Brush the top of the dough with the remaining 1 Tbsp olive oil and cover lightly with plastic wrap. Let rest at room temp until just about doubled in size, 1 hour.
Cut off the rind from the sides of the Brie wheel, then cut the Brie into 18 equal-sized cubes. Set aside.
Lightly flour a work surface. Using floured hands, shape the dough into an 18x4" rectangle. Using a pizza cutter or sharp knife, cut the dough into eighteen 1" wide strips.
Shape each strip into a 10" long rope and tie into a knot, tucking the two ends of the rope underneath it. Divide the knots between two baking sheets and let rest until slightly puffed, 40-45 min.
Meanwhile, position the oven racks in the upper and lower thirds of the oven and preheat to 425º.
Cut a small slit in the top of each knot with a sharp paring knife and use your fingers to create a small well. Spoon a heaping ¼ tsp cranberry sauce into each well and top with 1 piece of Brie. Reserve the remaining cranberry sauce for serving.
Brush the tops of the knots with 4 Tbsp of the butter. Sprinkle with the Italian seasoning, ½ tsp salt and a few grinds of black pepper. Bake until the cheese is melted, and the dough is fully cooked and turning light golden, 20-25 min. Let rest for 10 min before serving.
Meanwhile, stir together the remaining cranberry sauce and 2 Tbsp butter in a small bowl. Serve with the knots for dipping.
Cook’s Note: Starting with room-temp pizza dough makes it easier to work with.
|
This recipe for Brie Knots-Cranberry is from