Ree Drummond’s Elegant Brie Wreath Recipe is an Easy Thanksgiving Appetizer from “The Pioneer Woman.”


Ree Drummond’s Elegant Brie Wreath is an Easy Thanksgiving Appetizer from “The Pioneer Woman.”

Ree Drummond has a delectable Thanksgiving appetizer recipe that’s ideal for the holidays.

The elegant wreath-shaped snack is a crowd-pleaser thanks to a simple store-bought ingredient used by the Pioneer Woman star.

In an episode of The Pioneer Woman, Drummond made her gooey brie crescent wrap recipe.

It was part of a menu of easy-to-prepare dishes to bring to a Thanksgiving gathering.

“Welcome to the ranch,” Drummond said, “where I’m celebrating Thanksgiving with delectable dishes to take to holiday get-togethers.”

“One of my favorite times of year is Thanksgiving, and it’s also a time of year when I’m always thinking, ‘What can I take to someone’s house for Thanksgiving?” the Pioneer Woman star explained.

“Today, I thought it would be fun to show you some of my favorite portable dishes that would be great for Thanksgiving.”

Drummond created a crowd-pleasing appetizer that uses a store-bought ingredient and is simple to prepare.

She explained, “I love little appetizers before the big Thanksgiving meal.”

“And this is a great thing to bring when you’re invited to someone’s house because it can be set out and served right before the meal.”

It’s a delectable nibble, and I’m sure you’ll enjoy it.”

She made the recipe with “good old crescent rolls from the can.”

Before assembling the wreath, Drummond separated the crescent triangles.

She centered a small bowl in the center of a parchment-lined sheet pan and overlapping the triangles to form a “star” around the bowl.

Then she pressed down where the pieces overlapped “to close the seams a little bit.”

Drummond spooned cranberry jelly around the solid portion of the crescent rolls, then topped it with cut pieces of brie.

She shared, “The combination of brie and cranberry is pure magic.”

The Food Network star topped the cheese with pistachios and dried cranberries.

She took the bowl out of the way and folded each crescent roll point toward the center before folding it under.

She completed the wreath by repeating the process with the remaining triangles.

Drummond brushed a beaten egg over the wreath and sprinkled rosemary and sea salt on top before baking it for 18 to 20 minutes at 375 degrees Fahrenheit.

She explained, “This is so perfect right before the Thanksgiving meal.”

“You’ll fall madly in love with the way it looks…

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