Pumpkin Shaped Baked Brie & Balsamic

1 Package Pizza dough
1/4 Jar of Bellisari's Balsamic, Shallot & Black Garlic Spread
8 ounces Brie wheel
1 egg
1/4 cup water
Melted butter for brushing
Kitchen twine

Roll out the the dough and fill it with with a the brie and cover the cheese with Bellisari's Balsamic, Shallot & Black Garlic Spread. Wrap the dough up with kitchen twine, wrapping the twine around the dough ball to create a pumpkin shape. (Do not wrap the dough too tightly because it will expand as it proofs and bakes.) Cover the pumpkin-shaped dough loosely and set them aside to proof for 30 minutes to an hour. Create an indentation in the top of the pumpkin where you will place the dough stem after the pumpkin ball has baked. Whisk together the egg and water to create an egg wash and brush the stuffed dough with the wash. 
Preheat oven to 350 degrees. Bake it for 20 to 25 minutes. Remove from oven when baked through and golden brown; brush with melted butter. Allow it to cool for a few minutes, then remove the twine and place the stem on top of the pumpkin. Serve warm.

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