Baked Brie Rolls with Sundried Tomato

Holy, rolly, moly! These baked brie rolls with sundried tomatoes take a whole new spin to baked brie that you’re going to love. I mean, is there anything with brie in it that you wouldn’t love? These are the perfect snack or appy that’ll become your new go-to for potlucks and parties.

Why you’ll love these baked brie rolls:

• Quick Prep: Prep these in only 20-minutes and have them ready to serve in 40
• Easy: There are only a few ingredients you need to make these delicious snacks
• Versatile: Swap out the sundried tomatoes for red pepper jelly, or whatever your heart desires

Ingredient Notes:

Brie: Brie is made with cow’s milk and is named after Brie, the French region where this amazing cheese originated. I love brie! It’s great on its own, in a grilled cheese, warmed up with jelly on top, or added into these delicious, easy rolls.

Sundried Tomatoes: Sundried tomatoes are made with ripe tomatoes but when they are dried out in the sun (or oven to speed it up) they lose most of their water content and become these delicious, flavorful tomatoes that keep in your fridge and are great to add into salads, pasta, pizza, and recipes like this.

How do you make baked brie rolls?

1. Preheat the oven to 350F and line two baking trays with parchment paper. Set aside. 
2. Cut each wedge of brie into 12 pieces, approximately ½ in x 2 inches in size. You may need to combine a couple of smaller pieces together.
3. Place 1 sheet of phyllo dough onto a clean surface and gently brush the entire sheet with a little melted butter. 
4. Using a small sharp knife or pizza cutter, on the short end of the phyllo dough, divide the dough into 3 equal strips. 
5. At the end of each strip place one piece of brie and 3 – 4 slices of sundried tomato. 
6. Roll the phyllo up over the filling, folding the sides in to seal- like a burrito. Continue to roll to use the entire strip of phyllo dough. Set onto a baking tray seam-side down.
7. Repeat to make 24 rolls, spacing evenly onto the baking trays. 
8. Generously brush the tops of each roll with the melted butter.
9. Bake for 20-22 minutes, until golden brown. 
10. Serve immediately with warm honey & fresh basil. 

Expert Tips & FAQ:

Is this recipe vegan? No. It’s vegetarian. If you want to make it vegan though you’ll need vegan brie or your favorite soft, vegan cheese to swap in here. You’ll also likely want to skip the honey. Instead, you could use something like agave. 

What can I use instead of sundried tomatoes? OMG this recipe is so versatile. Use sauteed veggies, apple slices + cinnamon, candied or roasted nuts, chocolate, or anything your little heart desires!

How do I serve these? I used warm honey and basil but seriously use whatever your favorite dips, sauces, or jellies are!

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Storage: Store in the fridge in a tightly sealed container for 1-2 days. Reheat to serve.

Other recipes you’ll love: 

• Twist Bread with Pesto & Parm
• Cheddar Biscuits 
• Focaccia Bread Recipe
• White Bean Soup

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Baked Brie Rolls with Sundried Tomato

5 from 4 votes

This recipe will be ready in under 45-minutes and is the perfect snack or appy for your next get together or pot luck.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 3 minutes mins

Total Time 2 hours hrs 3 minutes mins

Course Vegetarian

Cuisine American-Inspired

Servings 24

Calories 70 kcal

Ingredients

  

1x2x3x

• 2 wedges brie cheese
• 2 cups sliced sundried tomatoes in oil
• 1 cup melted butter
• 8 sheets phyllo dough
• honey warm
• fresh basil chopped

Instructions

 

• Preheat the oven to 350F and line two baking trays with parchment paper. Set aside. 
• Cut each wedge of brie into 12 pieces, approximately ½ in x 2 inches in size. You may need to combine a couple of smaller pieces together.
• Place 1 sheet of phyllo dough onto a clean surface and gently brush the entire sheet with a little melted butter. 
• Using a small sharp knife or pizza cutter, on the short end of the phyllo dough, divide the dough into 3 equal strips. 
• At the end of each strip place one piece of brie and 3 – 4 slices of sundried tomato. 
• Roll the phyllo up over the filling, folding the sides in to seal- like a burrito. Continue to roll to use the entire strip of phyllo dough. Set onto a baking tray seam-side down.
• Repeat to make 24 rolls, spacing evenly onto the baking trays. 
• Generously brush the tops of each roll with the melted butter.
• Bake for 20-22 minutes, until golden brown. 
• Serve immediately with warm honey & fresh basil. 

Notes

Replace brie with your vegan brie or your favorite soft cheese!

Swap sundried tomatoes with sautéed veggies, apple slices + cinnamon, candied or roasted nuts, chocolate, or anything you desire! Create something delicious!

Serve with your favorite dips or sauces!

Store in the fridge in a tightly sealed container for 1-2 days. Reheat to serve.

Nutrition

Serving: 24 | Calories: 70kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.1g | Cholesterol: 2.4mg | Sodium: 46mg | Fiber: 0.1g | Sugar: 11.6g

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