¼cuppomegranate seedsalso known as pomegranate arils
Instructions
Place the wheel of camembert in the center of a large round flat baking sheet or pizza pan.
Place 1 row of frozen dinner rolls in a single layer around the camembert cheese, leaving 1 inch of space (or a finger’s width) between each piece. Repeat, making a second ring of dough around the first.Remove the cheese wheel, leaving the lid as a spacer. Refrigerate the cheese until ready to bake.
Cover the rolls loosely with plastic wrap or a damp kitchen towel. Leave them in a warm spot for at least an hour to let them thaw and rise. After rising, the rolls should be about double in size and not quite touching each other. If necessary, allow additional rising time.
While the rolls are rising, remove rosemary leaves from one half of the sprigs and mince finely using a sharp chef's knife. Set minced rosemary aside. Break the remaining rosemary into tiny sprigs and set aside. Rinse the pomegranate seeds and let them air dry on a paper towel.
Preheat the oven to 375ºF.
When dough has doubled in size and is ready to bake, remove cheese from the refrigerator and place it back into the middle of the rolls.
Bake your appetizer in the preheated oven until tops of bread rolls are golden, about 20 minutes. Remove from the oven and brush tops with melted butter. Let everything cool on for 5 minutes.
Sprinkle the minced rosemary over the baked Camembert. Lightly sprinkle flake salt over the bread ring. Garnish with the pomegranate seeds and rosemary sprigs in the space between the two rows of rolls. Serve warm and enjoy.
Notes
The weight of 1 wheel of Camembert cheese varies by brand, but is roughly 8 ounces. It's okay if your wheel weighs a little more.
This recipe makes 24 rolls, enough for 2 rolls per serving, plus 1 tablespoon of baked cheese. If you want to allow for more per serving, you can bake additional wheels.