We wanted to start our date night with something special and “test drive” a recipe for our Easter dinner. This was perfect. The brie was stuffed with fresh spinach (thank you Murrieta Farmer’s Market) maple bacon and just a bit of garlic wrapped in crescent roll dough. Very rich, creamy and easy. Ken wanted it as a meal, and we’re talking the whole thing. But, he did share.

 

Spinach Stuffed Brie en Croute

Prep Time: 15 minutes

Cook Time: 20 minutes at 400 degrees (205c) or until golden brown

Grill: Pacific Living Pizza Oven

Pellets: Lumberjack Pecan

 

Ingredients: Spinach Stuffed Brie en Croute

  • 1lb. wheel double crème brie cheese
  • 6 strips bacon, divided
  • 6ozs. fresh spinach, chopped
  • 1 teaspoon fresh minced garlic
  • 1 tube crescent rolls

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Add spinach bacon mixture to brie half and cover with other half

 

Directions: Spinach Stuffed Brie en Croute

Slice brie horizontally into two equal halves.

Sauté 4 strips of bacon with spinach and garlic until bacon is slightly crisp, drain.

Add spinach bacon mixture to brie half and cover with other half.

Separate and spread our crescent rolls onto platter.

Place brie in center of dough and wrap.

Top with remaining bacon slices

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Separate and spread our crescent rolls onto platter

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Place brie in center of dough and wrap

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Top with bacon

 

Cooking Directions: Pacific Living Pizza Oven

Cooking on the Pacific Living Pizza Oven is a snap. If you are going to use the smoke box fill it up first with either wood chips or pellets. I like Lumberjack pellets because there are so many different kinds and low ash. (Easy clean up).

Turn on the propane tank. Open the oven door so you can see and hear when the burner lights. Turn the control knob to the high position and hold it in. At this time press the igniter button. You’ll be able to hear and see the burner light. Continue to hold the control knob for about 10 seconds for the burner to get hot.

Close the door and preheat the oven to your desired temp. You may have to adjust it up or down until you reach your temperature but once you hit it the oven will hold it. Today we are going for 20 minutes at 400 degrees (205c) or until golden brown.

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In The Pacific Living Pizza Oven

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Lookin’ good!

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
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Our Thanks To:

Country Bob’s All Purpose Sauce

www.countrybobs.com

 

Maverick Industries, Inc.

1-800-526-0954

help@maverickhousewares.com

http://www.maverickhousewares.com/

 

F.Dick Professional Knives and Tools.

888-921-9378

thfinch@125west.com

http://www.125west.com/c-135-fdick.aspx

 

PelletCan

A storage container & dispenser for wood pellets

sales@pelletcan.com

http://www.pelletcan.com

 

Lumberjack Wood Pellets

Jerry Brown

715-866-8535

www.bbqlumberjack.com

 

Pacific Living, Inc.

Outdoor Living Products

866 410 0408

www.pacificlivinginc.com