Jodie Kelley's Baked Brie

Bear's Anecdote - Jodie and I were on our way to the Pawnee National Grasslands to do some camping. The truck and Jeep were both in the shop, so we had the New Yorker all loaded down with camping gear. Back then, this particular car had a vicious tendency to vapor lock---the gasoline would literally boil in the carburetor. We got part-way through Denver on I-25, hitting heavy holiday weekend traffic and road construction. We dropped off onto University Av, Northbound, and by this time, the car was really balking. It was a horribly hot day, and of course the air conditioner didn't work either. We were miserable. By accident, we discovered one of our favorite restaurants in Denver, Seven-30 South, on 730 South University. The baked brie was fantastic! The car cooled off. We ended up going West instead of North, and found a camp site that still had snow. It was a WONDERFUL weekend!

    (Individual portions)
  1. Place a half sheet of frozen puff pastry dough on a plate (Not filo dough)
  2. Put a half small round of brie onto the center of the dough
  3. Coat with toppings (below).
  4. Wrap the brie with the dough and seal the dough.
  5. Liberally coat a jellyroll pan with Extra Virgin Olive Oil.
  6. Place the brie on the olive oil and coat the dough with more olive oil.
  7. Bake until the dough is nicely browned.

Serve with crackers or french bread. If rasberry preserves were used, serve with additional rasberry preserves.