Two of the holiday season’s most popular ingredients—cranberries and Brie—team up in this easy appetizer. Twist them with fluffy pizza dough and bake until golden for the ideal handheld starter.
| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 25 min |
| Yield: | 18 knots |
Ingredients
- 2 tablespoons olive oil
- 28 ounces refrigerated pizza dough, at room temperature (see Cook’s Note)
- One 4-ounce wheel Brie
- All-purpose flour, for dusting
- 3/4 cup prepared whole berry cranberry sauce
- 1 teaspoon Italian seasoning
- Kosher salt and freshly ground black pepper
- 6 tablespoons unsalted butter, melted
Instructions
- Brush the bottom of a rimmed baking sheet with 1 tablespoon olive oil and place the pizza dough on top. Brush the top of the dough with the remaining 1 tablespoon olive oil and cover lightly with plastic wrap. Let rest at room temperature until just about doubled in size, 1 hour.
- Cut off the rind from the sides of the Brie wheel, then cut the Brie into 18 equal-sized cubes. Set aside.
- Lightly flour a work surface. Using floured hands, shape the dough into an 18-by-4-inch-rectangle. Using a pizza cutter or sharp knife, cut the dough into eighteen 1-inch-wide strips.
- Shape each strip into a 10-inch-long rope and tie into a knot, tucking the two ends of the rope underneath it. Divide the knots between two baking sheets and let rest until slightly puffed, 40 to 45 minutes.
- Meanwhile, position the oven racks in the upper and lower thirds of the oven and preheat to 425 degrees F.
- Cut a small slit in the top of each knot with a sharp paring knife and use your fingers to create a small well. Spoon a heaping 1/4 teaspoon cranberry sauce into each well and top with 1 piece of Brie. Reserve the remaining cranberry sauce for serving.
- Brush the tops of the knots with 4 tablespoons of the butter. Sprinkle with the Italian seasoning, 1/2 teaspoon salt and a few grinds of black pepper. Bake until the cheese is melted, and the dough is fully cooked and turning light golden, 20 to 25 minutes. Let rest for 10 minutes before serving.
- Meanwhile, stir together the remaining cranberry sauce and 2 tablespoons butter in a small bowl. Serve with the knots for dipping.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 204 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 6 g |
| Cholesterol | 16 mg |
| Sodium | 313 mg |
Reviews
Far too much work for what they tasted like imo. Won’t make again. They weren’t bad they just weren’t great. Used everything listed and did as the recipe said
Very good. I don’t care for Brie so I swapped out with a good goat cheese. Also used pillsbury pizza dough. Saved quite a bit of time and still very good. Made the glaze, but I don’t know if it added anything. I would make again.
I did my best to follow the directions completely. I would not make this recipe again. It sounds much better than it actually turns out.
Happy tr
Big hit at Thanksgiving!
Vibrates