- 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
Preheat oven to 350°F. 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.