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Sausage & Peppers Brie en Croute

Serves 10-12

Originally aired

INGREDIENTS
  • 1/4 pound sausage
  • 1 green pepper, sliced
  • 1 red pepper, sliced
  • 1 small onion, sliced
  • Salt and pepper
  • 1 11x17” sheet frozen prepared puff pastry, defrosted 
  • 1 wheel brie cheese, about 5-inches in diameter
PREPARATION

Preheat oven to 350°F. 

In a large sauté pan, cook the sausage until brown. Once brown, remove the sausage but leave in the fat. Add in the peppers, onions and peppers, season with salt and pepper, and cook until tender. Remove from heat and let cool. Stir sausage back until the mixture. 

Slice the brie in half across the middle. Top with sausage and pepper mixture and top with the other brie half, rind side up. 
Spread the puff pastry sheet onto a counter and roll it to an eighth of an inch thick and into a square that measures 10x10”. Place the filled brie in the middle of the puff pastry, wrap the dough up and over the brie, starting at the corners. Invert onto a sheet pan lined with parchment.  

Mix up egg and 2 tablespoons water and brush the top and sides of brie. Make 3 tiny slits in the middle to allow steam to escape during cooking. Bake for about 50 minutes or until golden brown. 

Serve with crackers alongside. 

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