Aired December 6, 2013

Ingredients
1/4 pound pepperoni, chopped 
2 plum tomatoes, chopped
1 teaspoon dried oregano
1/2 cup chopped basil 
1 tablespoon sun-dried tomato paste  
1 11x17” sheet frozen prepared puff pastry, defrosted 
1 wheel brie cheese, about 5-inches round
1 egg
Preparation
Preheat oven to 350F. Slice the brie in half across the middle. 

Mix up the pepperoni, tomatoes, dried oregano, basil and mound onto the cut-side up of the brie. Top the pepperoni mixture with the other top half of the brie, rind side facing up. 

Spread the puff pastry sheet onto a counter and roll it to an eighth of an inch thick and into a square that measure 10x10”. Place the filled brie in the middle of the puff pastry then brush the pastry dough around the cheese with the sun-dried tomato paste. 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 slit in the middle to allow steam to escape during cooking. 

Bake for about 50 minutes or until golden brown. Serve with crackers. 
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