Serve it with cocktails or as a TV snack. It will impress everyone, and it’s not hard to do. Starting with frozen rolls makes it a snap!

Prep time is 3 hours (most of the time is for the bread to rise), cook time is 45 minutes. You can substitute a Baby Brie for the Camembert (the difference between Brie and Camembert is largely the size).

The recipe is courtesy of Président Cheese, which has many ideas of what to do with cheese at its website, ArtOfCheese.com.

RECIPE: CHRISTMAS WREATH BREAD

Ingredients For 8-10 Portions

1. COVER a large baking sheet with parchment paper.

2. USE the Camembert as a guide to mark the center of the baking sheet; temporarily place it in the middle of the sheet. Arrange the frozen dough rolls in two circles around the cheese. Leave a 1/2” space between the rolls and between the circles (the rolls will expand as they bake). Remove the cheese and refrigerate until ready to use.

3. BRUSH the frozen rolls with melted butter. Thaw for 1 hour in a warm, draft-free area, then allow an additional 2 hours to rise until they have doubled in size. Once the dough has formed a “wreath,” par-bake it at 325°F for 7 minutes.

4. USE a sharp knife to carefully remove the top layer of rind from the Camembert wheel. This will allow for easy dipping.

5. REMOVE the par-baked rolls from the oven and fit the Camembert in the center (remove any wrapping). Bake an additional 8-10 minutes, or until the rolls are golden brown and the cheese is melted.

Dip the rolls into the baked Camembert. Photo courtesy ArtOfCheese.com.

6. USE the parchment paper to slide the wreath off of the baking sheet and onto a serving platter or board. Brush rolls with melted butter and sprinkle with flaked Maldon sea salt. Sprinkle the Camembert with minced rosemary.

7. GARNISH the wreath by inserting small 1” long pieces of fresh rosemary and clusters of pomegranate seeds between the rolls. Serve immediately.