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Skillet Baked Brie with Buttery Garlic Herb Rolls!

Coming up with new appetizer recipes has always been so much fun for me! Whenever there’s a gathering, I’m always the first to sign up to bring a fun dish. I love making fresh finger foods, decadent dips, and lots of portable poppers. Today’s recipe falls into the category of decadent dips. Being a foodie, my son has developed a pretty advanced palate at a very young age. Dips and dishes made with Brie cheese have always been some of his favorites. He also has quite a taste for garlic, herbs and anything that has to do with melted butter and fresh bread. So, with the help of my favorite Primo ceramic grill, we are going to satisfy all of those cravings for him!

Constructed with the highest quality ceramics, Primo’s unmatched cooking versatility is the perfect outdoor grilling tool for any type of recipe! I’m a proud partner and supporter of their American made quality, and its ability to maintain the perfect temperature, which makes it especially easy for us to bake our Brie and savory butter garlic rolls to absolute perfection! I started by wrapping an eight ounce round of Brie in thinly sliced pieces of prosciutto. This allows the Brie to maintain that soft, melted texture for an extended amount of time after it comes off of the grill. And let’s face facts, it also adds a ton of salty, savory flavor and makes it look amazingly appetizing!

After my Primo was heated to about 400°, I held the temperature and baked the prosciutto wrapped brie in the cast-iron skillet for about five minutes on each side. Then, I took a refrigerated tube of premade pizza crust and sliced it horizontally into small rolls of dough. I placed them around the baked Brie and then I slathered the dough with some savory garlic herb butter. I placed the cast-iron skillet back on the Primo for about 12 more minutes, until the garlic rolls were cooked through. OMG they looked and tasted amazing when they were finished!

I served these right in the cast-iron skillet after I let it cool for a few minutes. I really liked the rustic look and feel of the cast iron skillet on a big wooden block, but it would also be very easy to use a large spatula to transfer everything over to a nice serving dish if you’re looking for something a bit fancier with the presentation.

This lasted about five minutes in my house with my little garlic/Brie buddy and a hungry husband. I’d absolutely make this for a fancy feast or even a big football game. It would also be a great snack recipe for All you “glampers” out there that are looking to make foodie fabulous recipes while you’re out in the wilderness!

Skillet Baked Brie with Buttery Garlic Herb Rolls

Prep Time: 10 minutes / Cook Time: 25 minutes / Servings: 10-12 Ingredients: ⁃ 1 tube of rolled, pre-made pizza crust (13.8 oz.) ⁃ 4 oz. thinly sliced prosciutto ⁃ 8 oz. soft-ripened Brie cheese ⁃ 1 stick of butter, melted ⁃ 2 cloves fresh garlic, minced or pressed ⁃ 1 tbsp. chopped fresh Italian parsley ⁃ 1 tbsp. chopped fresh chives ⁃ 1/2 teaspoon each, salt and pepper Steps:

1. Heat your Primo ceramic grill to 400° and maintain the temperature.

2. Remove the paper and wrapping from the Brie cheese, but keep the edible casing on. Wrap the Brie tightly in the prosciutto slices, covering the Brie completely.

3. Place the wrapped Brie in the center of a cast iron skillet. Place the skillet on the Primo, close the lid, and bake the Brie for 10 minutes, turning it over halfway through.

4. While the cheese is baking, make the garlic herb butter. Place the melted butter into a large mixing bowl and add the minced garlic, chopped chives, chopped parsley, salt and pepper. Use a pastry brush or spoon to stir and combine the mixture.

5. Unwrap the pizza crust and slice it horizontally into 10 to 12 rounds of rolled dough.

6. After the Brie is baked, place the rolls around the edges of the cast-iron skillet, surrounding the Brie. Use the pastry brush or spoon to cover the rolls in the garlic herb butter topping. Close the lid and allow the dish to bake for another 12 to 15 minutes, until the rolls are browned and baked through.

7. Remove the cast-iron skillet from the heat and allow it to cool for about five minutes before serving.

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