Cranberry Brie Pull-Apart Bread

Ingredients

1 Large Boule

1/2 Cup Melted Butter

2 Teaspoons Fresh Thyme Leaves

2 Teaspoons Freshly Chopped Rosemary

Kosher Salt

Freshly Ground Black Pepper

1 Wheel Brie, Cut Into Thin Strips

15 oz Can Whole-Berry Cranberry Sauce

2 Tablespoons Layla’s Cranberry Garlic Whip™

Preheat oven to 350°F and line a large baking sheet with parchment paper.
Using a serrated knife, crosshatch boule, slicing every inch in both directions and making sure not to slice all the way through the bottom.
In a small bowl, whisk together melted butter, thyme, rosemary, and Layla’s Cranberry Garlic Whip ™, and season with salt and pepper.
Brush boule with butter mixture, making sure to get inside crosshatches.
Stuff each crosshatch with Brie and cranberry sauce and wrap bread completely in foil.
Bake until cheese is melty and bread is warm and toasty about 20 minutes.
Let cool 5 minutes, then serve.