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Figgy Brie Rolls

Yield: 12 rolls
Prep 25 mins Rise 1 hr Bake 350°F 20 mins Cool 5 mins
Figgy Brie Rolls
  • 1/3  cup  finely chopped dried figs
  • 1  teaspoon  snipped fresh sage
  • 1  teaspoon  honey
  • 1 16  ounce loaf  frozen wheat bread dough, thawed
  • 2  ounces  Brie cheese, cut into 1/2-inch pieces
  • 1  egg white
  • 1  tablespoon  water
  •  Small fresh sage leaves

1. Line a 9x9x2-inch baking pan with foil. Grease foil; set aside.

2. For filling, in a small bowl combine figs, snipped sage, and honey; set aside.

3. Cut dough into 12 equal portions. Shape dough portions into balls. Working with one dough ball at a time, flatten it to a 3-inch circle. Top with a rounded teaspoon of the filling and a few pieces of the cheese. Fold dough over filling; pinch edges to seal. Place rolls, seam side down, in the prepared baking pan. Cover and let rise until double in size (1 to 1-1/4 hours).

4. Preheat oven to 350 degrees F. In a small bowl whisk together egg white and the water; brush lightly over rolls. Gently press small sage leaves onto tops of rolls; brush again with egg white mixture.

5. Bake about 20 minutes or until golden. Cool in pan on a wire rack for 5 minutes. Serve warm.

Nutrition Facts (Figgy Brie Rolls)
  • cal. (kcal) 127,
  • Fat, total (g) 3,
  • chol. (mg) 5,
  • sat. fat (g) 1,
  • carb. (g) 21,
  • fiber (g) 2,
  • sugar (g) 3,
  • pro. (g) 6,
  • vit. A (IU) 49,
  • vit. C (mg) 1,
  • Riboflavin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 245,
  • Potassium (mg) 42,
  • calcium (mg) 20,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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