Cranberry Baked Cheese

By Chef Jere­my Noga of Local Foods Cafe

— 1 wheel bloomy rind cheese
— ½ pack savory Ready-to-Roll-DoughTM
— 2 oz cran­ber­ry jam
— Chopped herbs, a/n

1. Roll out the dough to ¼” thick cir­cle and place the cheese in the cen­ter.

2. Cut slits 2” out from the cheese radi­al­ly. Fold the dough around the cheese, mak­ing sure to seal the bot­tom com­plete­ly. Cut off any excess dough. 

3. Brush with egg wash and bake at 425F 15–20 min­utes, or until gold­en brown and crispy. 

4. Top with cran­ber­ry jam and herbs. Serve warm.