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A baked brie with a sprig of sage on top.

Baked Brie

Baked Brie
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Appetizer, Side Dish, Snack
Cuisine Italian


  • Parchment Paper
  • 9x13 Baking Sheet or 9" Pie Dish


  • 1 package Birrittellas Traditional Pizza Dough
  • 1 whole Brie Wheel (Skin Removed from Sides and Top Only)
  • 1/4 cup Fig Preserves
  • 1 tbsp Butter (Melted)
  • Fresh Thyme and Sage (Optional)


  • Preheat oven to 425 degrees.
  • Roll dough into a log (about a foot long).
  • Cut dough into 1” pieces.
  • Roll each dough piece into a pencil shape, about 3”-4” long.
  • Out your Brie onto partchment paper. Surround the Brie with your dough pieces. Over lapping is okay. Create a tiny wall surrounding the center of your Brie.
  • Spoon your fig preserves into the middle of the hole.
  • Place parchment paper into desired bakeware.
  • Brush dough with melted butter.
  • Bake for 35-40 mins or until dough is golden brown.
  • Once removed, garnish with fresh herbs.
  • Enjoy by pulling pieces of your dough and dipping into your Brie and fig mixture.
Keyword Baked, Bread, Brie, Dough

Important Dough Guidelines

  1. Keep in the fridge for up to 50 days.
    ** Speed up proofing by placing the vacuum-sealed dough in a bowl of hot water. Let it sit for 20 minutes or until the center reaches room temperature. **

  2. Round the dough with flour to prevent sticking, brush with olive oil, put in a bowl, and cover.

  3. Let the dough rise for at least 3.5 hours before using.

  4. Preheat your oven to 475°F or higher, if possible.

    Rounding pizza dough is a crucial step in the pizza-making process.