Brie adds a savory note to balance the sweetness of the jam in these braided cranberry fig rolls. They are sprinkled with rosemary and sea salt.
This post is sponsored by Calphalon.
So far the most progress I’ve made on designing my dream kitchen is a Pinterest board in need of an edit.
At least 90% of those 543 photos (and counting) should be deleted. Then I could identify themes in style, material and function with a sense of confidence.
The hardest part of a big project like a kitchen renovation is figuring out what you like. Hopefully then you don’t question your decision-making.
One thing on my lengthy wish list is a double oven since I’m the ultimate multi-tasking home cook, managing each minute with the goal of getting everything to the table at the same time
Thanksgiving is the most challenging day of the year to pull that off.
As part of the new line of Calphalon appliances in sleek dark stainless steel, Calphalon has introduced a modern Quartz Heat Countertop Oven. No need to wait for a kitchen reno—my double oven dreams have come true.
While working on recipes for Thanksgiving, my absolute favorite food holiday, I baked braided cranberry fig rolls in the Calphalon Quartz Heat Countertop Oven.
Its quartz heating element ensures more even heat, and preheating is incredibly fast.
The oven has all sorts of presets allowing you to bake, broil, toast, and even dehydrate.
I’ve been very into the bake setting making everything from chocolate chip cookie bars to reviving leftover waffles I stashed in the freezer.
The dough for the rolls is a version of my standard pizza dough.
That includes a combination of bread and whole-wheat flours as well as plenty of fresh rosemary.
I like to whip up the dough from scratch. Overwhelmed with dinner prep? If you’re looking for an easy shortcut, try store-bought pizza dough.
No judgement here!
While the dough is rising, I make the cranberry fig jam on the stovetop.
Once the dough is ready, I divide it into 12 balls and roll them out into small rectangles. After that I spread on soft brie and jam.
I roll each rectangle into a log, slice them in half and twist the ropes together tucking in the ends to form a wreath.
As soon as the rolls finish baking, I sprinkle them with fresh rosemary and flaky sea salt.
They are best served warm.
The brie adds a savory note to balance the subtle sweetness of the jam and the herby rosemary.
This is a 2-for-1 recipe because you will end up with extra jam that you can also serve with the turkey and sides.
Brie adds a savory note to balance the sweetness of the jam in these braided cranberry fig rolls. They are sprinkled with rosemary and sea salt.
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