Chef notes
Whenever she visits her sons Travis and Jason, Donna Kelce commonly makes them baked brie. Sometimes she makes it savory (with ham), but in this case, she’s going for a “dessert-y” version.
“I basically take a large round of brie and before I encase it in Pillsbury crescent roll dough, I drizzle maple syrup on top of cheese and add almonds and cherry preserves!” she shares.
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