Yield: 16 -20 serve
|\N \N||Vegetable oil spray|
|2 \N||11 oz refrigerated French bread (spiral can)|
|2 \N||Very cold rounds of Brie|
|\N \N||(8-10oz ea)|
|½ cup||Chopped pecans|
|2 tablespoons||Brown sugar|
Heat oven to 350 degrees F. Spray 3-quart gratin pan, large tart pan, or baking sheet with vegetable oil. Place cheeses in pan with with 1 to 2 inches between them. Open cans of bread dough. Stretch 1 loaf of dough in ring around 1 cheese, twisting in spiral as you go.
Press seams together. Repeat with other cheese. With scissors, snip 1-inch-deep incisions with daugh at 2-ich intervals. Sprinkle pecans on top of cheese, the top with brown sugar. Bake 30 minutes. Cool 20 to 30 minutes. Slice in wedges to serve.
Nutritional info per serving: 233 cal; 10g pro, 22g carb, 12g fat (45%), 1.1g fiber, 28mg chol, 393mg sod Source: Miami Herald, 9/21/95 Format: Lisa Crawford, 8/10/96