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Name: Layered Brie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 4 oz Prosciutto; paper thin; 17 oz Baby brie; chilled; 4 Sl Capocolla; 8 Sl Pastrami; 1 tb Water; 1 Egg; beaten with; 1/4 c olive oil; 1/3 c Lemon juice; fresh; 1 tb Rosemary; fresh,chopped; Salt; 1 ts Lemon zest; grated; Pepper; 1 Garlic minced; 4 Lamb shoulder chops; 1 Puff pastry; frozen

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INGREDIENTS

4 oz Prosciutto; paper thin
17 oz Baby brie; chilled
4 Sl Capocolla
8 Sl Pastrami
1 tb Water
1 Egg; beaten with
1/4 c olive oil
1/3 c Lemon juice; fresh
1 tb Rosemary; fresh,chopped
Salt
1 ts Lemon zest; grated
Pepper
1 Garlic ; minced
4 Lamb shoulder chops
1 Puff pastry; frozen

INSTRUCTIONS

We attended a birthday party last night and i managed to wangle the recipe for the stuffed french bread,well they also had two types of warm brie,one with warm apples and raisins on top and this one. How my sister managed to get this recipe i dont know,but she did some fancy----> foot work and just called me with this Using large sharp knife cut chilled brie horizontally into 3 layers.Arrange capicolla on the bottom piece.Place----> middle section of brie on top of bottom one and layer it with pastrami.Top with last piece of brie;wrap entire wheel in prosciutto.Cover and chill.Thaw pastry 20 min;unfold and roll on floured surface to a 14 inch square,trim to a 14 in circle (reserve trimmings) Place brie in center of pastry;brush pastry edges with egg mixture.Fold pastry over brie,trimming edges as necessary,to enclose cheese.Place on baking sheet;--> seam-side down;brush with more egg and garnish with pastry trimmings;brush with egg and bake at 375 for 25 minutes or til pastry is golden.Remove from oven and transfer to wire rack,let cool 30 minutes before serving. This was terrific,espically as we were outside to begin the party and it was a bit chilly,the brie was warm and with a glass or two of wine,ahhh! enjoy those who try :) cj :) FROM: CAROLE TOSO (TDRH33B)

NOTES

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Layered Brie

4 oz Prosciutto; paper thin
17 oz Baby brie; chilled
4 Sl Capocolla
8 Sl Pastrami
1 tb Water
1 Egg; beaten with
1/4 c olive oil
1/3 c Lemon juice; fresh
1 tb Rosemary; fresh,chopped
 Salt
1 ts Lemon zest; grated
 Pepper
1 Garlic minced
4 Lamb shoulder chops
1 Puff pastry; frozen

We attended a birthday party last night and i managed to wangle the recipe  for the stuffed french bread,well they also had two types of warm brie,one  with warm apples and raisins on top and this one. How my sister managed to  get this recipe i dont know,but she did some fancy----> foot work and just  called me with this Using large sharp knife cut chilled brie horizontally  into 3 layers.Arrange capicolla on the bottom piece.Place----> middle  section of brie on top of bottom one and layer it with pastrami.Top with  last piece of brie;wrap entire wheel in prosciutto.Cover and chill.Thaw  pastry 20 min;unfold and roll on floured surface to a 14 inch square,trim  to a 14 in circle (reserve trimmings) Place brie in center of pastry;brush  pastry edges with egg mixture.Fold pastry over brie,trimming edges as  necessary,to enclose cheese.Place on baking sheet;--> seam-side down;brush  with more egg and garnish with pastry trimmings;brush with egg and bake at  375 for 25 minutes or til pastry is golden.Remove from oven and transfer to  wire rack,let cool 30 minutes before serving. This was terrific,espically  as we were outside to begin the party and it was a bit chilly,the brie was  warm and with a glass or two of wine,ahhh! enjoy those who try  :)  cj :) FROM:    CAROLE TOSO   (TDRH33B)

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Nutrition

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Serving Size: 1 Serving (58g)
Recipe Makes: 12 Servings

Calories: 12
Calories from Fat: 10 (83%)

Amt Per Serving		% DV

	Total Fat 1.1g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 1.5mg		0 %
Potassium 8.4mg		0 %
Total Carbohydrate 0.5g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.5g
Protein 0g		0 %
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.

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Calories per serving: 12

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