Cranberry Brie Pull-Apart Bread

• servings: 6 servings
• total time: 35 minutes

Ingredients

1 large boule

1/2 c. (1 stick) melted butter

2 tsp. fresh thyme leaves

2 tsp. freshly chopped rosemary

Kosher salt

Freshly ground black pepper

1 (8-oz.) wheel Brie, cut into thin strips

1 (15-oz.) can whole-berry cranberry sauce

Directions

Step 1

Preheat oven to 350° and line a large baking sheet with parchment paper. Using a serrated knife, crosshatch boule, slicing every inch in both directions and making sure not to slice all the way through the bottom.

Step 2

In a small bowl, whisk together melted butter, thyme, and rosemary and season with salt and pepper. Brush boule with butter mixture, making sure to get inside crosshatches.

Step 3

Stuff each crosshatch with Brie and cranberry sauce and wrap bread completely in foil.

Step 4

Bake until cheese is melty and bread is warm and toasty, about 20 minutes.

Step 5

Let cool 5 minutes, then serve

Nutrition

• Calories: 392
• Total Fat: 26 g
• Saturated Fat: 16 g
• Trans Fat: 1 g
• Cholesterol: 78 mg
• Sodium: 317 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 1 g
• Total Sugars: 27 g
• Protein: 9 g