Instructions

• Preheat your oven to 375°F/190⁰C.
• Chop fresh parsley and shred cheddar cheese; set aside.
  2 tbsp. Flat parsley, 1/3 cup white cheddar cheese
• Cut biscuits in half and roll into balls. Place biscuits in a ring around the edge of a large skillet. Mix melted butter with chopped parsley, and brush the biscuits with the mixture. Season with salt and pepper.
  2 16.3-oz. cans refrigerated biscuits, 2 tbsp. butter, 2 tbsp. Flat parsley, Kosher salt, Freshly ground black pepper
• Place brie in the center of the biscuits and use a paring knife to remove the top rind. Bake until brie is melty, 8 to 10 minutes.
  19.6 oz wheel round brie cheese
• Add cranberry sauce and cheddar to melted brie and gently fold to combine. Smooth the cheese mixture into an even layer and top with rosemary. Return to oven to melt cheddar, and bake 5 to 7 minutes more.
  1/3 cup whole berry cranberry sauce, 1/3 cup white cheddar cheese, 1 sprig rosemary
• Drizzle with honey and serve while hot.
  honey