Rosemary Madeira Baked Brie Recipe

Ingredients

2

teaspoons olive oil

1

                        cup Original Bisquick™ mix

4 1/2

teaspoons chopped fresh rosemary leaves

1/4

cup Madeira wine

2

tablespoons half-and-half

1

round (8 oz) Brie cheese

1/4

cup apricot preserves

Preparation

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.

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