TEST KITCHEN

Pillsbury Twirl Baked Brie Sandwich

Pillsbury Cinnamon Twirl sandwich with baked brie and a bacon, rosemary and raspberry jam.

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with General Mills Convenience & Foodservice.

Pillsbury Twirl

INGREDIENTS

  • 1 ea. Pillsbury Cinnamon Twirl
  • knob of butter

METHOD

  1. Bake according to box instructions.
  2. Let cool and sear on the flat top with butter slightly pressing down with a spatula or press to create a sandwich crust and form.

Raspberry Jam Filling

INGREDIENTS

  • 1 cup Raspberry jam
  • 2 tbsp. Finely chopped rosemary 
  • 5 cloves Garlic, minced
  • 2 tbsp. Balsamic vinegar
  • 1 half Onion, sliced thin
  • 1/2 cup Rendered bacon

METHOD

  1. Render bacon and pour out half of the fat.
  2. Add in your onions and garlic and sauté for 2-4 minutes.
  3. Add in your jam and balsamic vinegar, stirring.
  4. Add in your rosemary and cook 1 additional minute.

Slather the the buns with the amped up jam. Add slices of brie on top of one and close the sandwich. Bake at 350 f for 6-7 minutes or until brie starts to drip.

 

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