Preheat oven to 425?F
Thaw pastry dough. Place one sheet on floured surface. Unwrap brie; spread one tablespoon evenly on top of brie. Center brie, pesto -side down, on dough. Trim dough edges into circle 1 1/2 inches larger than brie. Spread remaining pesto evenly on top of brie. Roll out other sheet of dough and center on top of brie. Trim edges to match lower sheet. Apply small amount of egg around edges of both pastry sheets. Crimp and fold edges with a simple twisting motions to seal edges all the way around. Brush remaining egg over entire surface. (Decorating option: Cut leaf shapes from extra dough and place on top of brie. Make berries with small dough balls.) Bake in preheated oven at 425 degrees for 10 minutes. Reduce temperature to 350 degrees and bake for an additional 20 minutes. To reheat, bake at 325 degrees for 15-20 minutes.
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Serving Size: 1 Serving (262g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 18 | ||
Calories from Fat: 11 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 52.9mg | 16 % | |
Sodium 17.5mg | 1 % | |
Potassium 16.8mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 18
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