Thaw puff pastry per instructions on box and remove 1 sheet. Carefully unfold. Spread a couple Tbs of romano and cheddar on the counter. Open the dough on top of cheese and, with a rolling pin ...
Some iterations of baked brie stop there, but I always envision it “en croute,” or wrapped in a crust. Puff pastry is the standard, adding drama as its laminated layers expand during baking.
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