INGREDIENTS:
2 (16-ounce) cans of of biscuit dough
1 pound of brie cheese, cubed
1 (14-ounce) can of cranberry sauce
1 teaspoon fresh thyme
1 teaspoon fresh rosemary

PREPARATION:
🎄 Preheat oven to 350˚F/180˚C.
🎄Open biscuit dough and separate into individual biscuit pieces. Using your hands (or a knife for extra precision), tear each piece of biscuit dough into 2-3 pieces.
🎄 Flatten the torn dough in the palm of your hand and place 1-2 pieces of brie in the middle. Pinch dough around the cheese, then roll together until it forms a small ball with the cheese inside. Repeat until all of the dough and cheese have been rolled together.
🎄 Place cheese-filled doughballs into a standard bundt pan that has been generously coated with nonstick spray, spacing them out evenly. Once a layer of dough has been placed into the pan, sprinkle generously with ⅓ of the thyme and rosemary.
🎄 After the sprinkling of herbs, spoon in about ⅓ of the can of cranberry sauce. Repeat this (dough, herbs, sauce) pattern until all of the ingredients have been layered evenly in the pan.
🎄 Bake in preheated oven for 40 minutes. Loaf should be fragrant with cheese and cranberry sauce should be bubbling on top when removed.
🎄 Let cool for 10 minutes before covering and inverting the bread onto a large serving dish.
🎆🎆 Enjoy!