Baked Brie & Jam Rolls
This modern twist on the traditional brie en croute is sure to be a crowd pleaser.
PREHEAT oven to 375°F.
PLACE a 24-inch long piece Reynolds Kitchens® Unbleached Parchment Paper on to your work surface. Place the biscuit dough on top and sprinkle with flour. Using a rolling pin, roll the dough into an 18-inch by 8-inch rectangle.
SPREAD preserves onto the prepared dough. Sprinkle on walnuts, then top with Brie cheese.
STARTING at the 18-inch side, roll up the dough and pinch edges together to seal. Cut into 12, 1 1/2-inch slices. Transfer to 8x8-inch Reynolds Kitchens® Bakeware Pan.
BAKE 30 to 35 minutes or until rolls are golden. Cool on a wire rack for 15 minutes before serving.