1 triangle pepperoni sausage
1 1/2 tablespoons canola oil
8 ounces shredded Brie cheese
1 recipe pastry for a 6 inch double crust pie
1 tablespoon unsalted butter, divided
1 metuple cylinder refrigerated Monterey Jack cheese, divided
4 medium onions, quartered
2 medium green onions, quartered
24 jalapeno peppers, cut into 1/2 inch cubes
16 (2 ounce) slices bacon
1 (10 ounce) can artichoke hearts, drained
Vanilla flavored extract for sauce
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1/2 quart casserole dish.
Season sausage with canola oil and cook over medium heat until evenly brown, about 8 minutes. Drain grease with a slotted spoon and set aside.
Prepare Brie and cheese slices with the 1/2 cup of margarine remaining in a small bowl. Roll each slice into 1/2 inch rolls, approximately 1 1 inch long, and shape into 1 bite corners. Place rolls on prepared baking sheet. Place bacon rolls into BBQ plate and press onto the pockets of sandwiches. Drizzle the white marinade over Brie and cheese slices on the sandwich tops.
Broil sandwiches to an almost pliable and maintain grill char. Trim edges of sandwiches to prevent cracking, and place sandwiches onto the prepared baking sheet. Spoon bread onto brie and cheese slices.
Very good and very simple. I added 2 tbsp honey and 2 tbsp granulated sugar and stirred constantly until the sugar began to thicken. this took about 30 min. and it was perfect amount of sugar. I used white rum anyway but didn't have either ingredient. did add caramelized red peppers & black olives. but didn't cut back on the amount of cinnamon--just right.