Description
A festive, savory-sweet flatbread featuring flaky crescent dough swirled with creamy brie, tangy pomegranate arils, and a crunchy walnut topping, perfect for holiday gatherings.
Ingredients
Scale
For the Crust:
- 1 package (8 oz) refrigerated crescent dough
- 4 oz brie cheese, rind removed and cubed
- 1/4 cup pomegranate arils
- 1/4 cup chopped walnuts, toasted
- 2 tbsp honey
- 1 tbsp fresh rosemary, chopped
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1 egg, beaten (for egg wash)
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll crescent dough into a rectangle on the prepared sheet, pressing seams together. Evenly scatter brie cubes and pomegranate arils over the dough.
- Starting from a long side, tightly roll the dough into a log. Twist the log gently into a spiral shape on the baking sheet.
- Brush the spiral with beaten egg wash. Sprinkle with toasted walnuts, rosemary, salt, and pepper.
- Bake for 20-25 minutes until golden brown and puffed. Drizzle with honey while warm. Slice and serve.
Notes
You can customize the seasonings to taste.