Ingredients

(8 ounce) wheel Brie Cheese (Try to get a nice creamy type.)
2 pre-made (store-bought) circular pie crusts
1 clove garlic, minced
1/2 teaspoon chopped fresh chives|
1/2 teaspoon chopped fresh rosemary (optional)
36 cocktail sausages
1 egg yolk, beaten
sesame seeds/poppy seeds for garnish (optional, I used sesame only)

Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment and set aside.

Carefully cut the top from the Brie wheel and set aside.
Place the Brie on one of the unrolled pie crusts.
Sprinkle the exposed cheese with garlic, chives and rosemary if you are using it.
Replace the top on the Brie Wheel.

Lay the second pie crust over the brie. Carefully press the edges of the pie dough up against the brie and smooth over the bottom crust.

Cut even-sized strips all around the brie, like a sun, making 18 total cuts.
Place one cocktail sausage at the outer leftmost corner of one of the strips at a slight angle.
Roll it inward to wrap in the pie dough and press the edges to seal.
Continue all the way around the dough until all of the top layer of strips have a cocktail sausage nestles within them.

Move on to the bottom layer of strips and do just as you did above, wrapping until all of the cut strips contain sausages.
You may have to gently lift the top layer to snuggle the bottom layer up under them.

Brush generously with egg yolk and sprinkle with any seed garnish that you may be using.

Carefully transfer the Brie to the prepared baking sheet. (I actually prepared mine right on the parchment paper.)
I recommend freezing for 30 minutes to an hour at this point. This prevents too much of the cheese from seeping out of it's wrap.

Remove from freezer, place on baking sheet, and bake until the pastry is deep golden-brown, about 30 – 40 minutes.

Allow to cool for 5 – 10 minutes. Cut the top off the baked brie and serve warm.

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