Blue Cheese, Bacon and Apricot Stuffed Brioche

Preparation:  15 min. Cooking: 20 min. Total: 35 min.
Recipe photo
  • 1 Lb ready-to-bake brioche dough
  • 3 Tbsp apricot jam
  • 1/2 Lb dried apricots , finely diced
  • 1/4 Lb Wisconsin blue cheese , crumbled
  • 3 Oz maple cured bacon , fried crisp and chopped
  • 1 eggs , lightly beaten
Preheat oven to 350 ℉ Roll brioche dough into 10x16 inch rectangle. Spread apricot jam evenly on dough, right to edges. Sprinkle dried apricots, Blue and bacon over. Starting at long side, roll dough into a long cylinder. Slice roll into 1 inch or 2 inch thick slices, depending on intended size. Place slices on parchment-lined baking sheets 1 inch apart. Brush top with egg wash.

Bake until lightly browned and puffed, about 15 minutes for small rolls or 20 minutes for large rolls. Serve warm.
Calories
440 Cal
Fat
21 g
Carbs
52 g
Protein
15 g
Fiber
2.4 g
Sugar
22 g
Cholesterol
57 mg
Sodium
1300 mg


Nutrients

Fiber     2.4 g
Fat     21 g
Sugar     22 g
Carbs     52 g
Protein     15 g
Calories     440 Cal

Fats

Fat, Poly     1.5 g
Fat, Mono     9.7 g
Fat, Sat     7.4 g
Fat, Trans     3.1 g
Fat, Percent     42 %

Vitamins

Vitamin, K     5.8 mcg     4.8 %
Vitamin, A     1100 IU     36 %
Vitamin, B12     0.5 mcg     19 %
Niacin     4.5 mg     28 %
Riboflavin     0.4 mg     27 %
Vitamin, C     1 mg     1.1 %
Vitamin, D     3 IU     0.5 %
Vitamin, B6     0.2 mg     10 %
Vitamin, E     1.7 mg     12 %
Panto, Acid     0.9 mg     18 %
Choline     51 mg     9.3 %
Thiamin     0.3 mg     27 %

Minerals

Calcium     140 mcg     14 %
Phosphorus     490 mg     71 %
Magnesium     29 mg     6.9 %
Copper     0.2 mcg     19 %
Fluoride     17 mcg     430 %
Zinc     1.4 mg     13 %
Cholesterol     57 mg     0.5 %
Sodium     1300 mg     83 %
Selenium     19 mcg     34 %
Manganese     0.4 mg     5.3 %
Potassium     530 mg     11 %
Iron     2.7 mg     34 %