Cranberry and Brie Holiday Pull Apart Bread
Preheat oven to 350. Coat a 10-cup Bundt pan with cooking spray. Cut 1 lb. rind-on Brie into 1″ cubes. Open 2 (16 oz.) cans refrigerated biscuit dough, separate into individual biscuits. Tear each biscuit in half. Flatten a piece of torn dough in your palm; place 1 cube Brie in center. Pinch dough around cheese to enclose; roll into small ball. Repeat with remaining dough and Brie. Coarsely chop fresh thyme and rosemary to equal 1 tsp. each. Open 1 (14 oz.) can whole berry cranberry sauce. Arrange a layer of cheese-filled dough balls in bottom of pan, spacing them evenly. Sprinkle with 1/3 of the thyme and 1/3 of the rosemary; top with 1/3 of the cranberry sauce. Repeat with remaining ingredients, finishing with cranberry sauce. Bake 40 minutes or until dough is golden brown and sauce is bubbling on top. Transfer to wire rack; cook 10 minutes. Invert onto serving plate; serve warm. Serves 8-12.