Ingredients

Preparation

1 (8 oz) round Brie cheese

1 (11 oz) can Pillsbury Refrigerated Breadsticks

2 tbsp margarine or butter, melted

1 tsp sesame seed

1/2 tsp herbes de Provence

1/4 tsp garlic powder

5 (1-inch) pieces roasted red bell peppers (from 7.5 oz jar)

1 tsp chopped yellow bell pepper

3 basil leaves

1.  Heat oven to 375 degrees.  Cut 15-inch piece of foil.  Fold half lengthwise; fold together to make 29-inch strip.  Fold lengthwise twice to make long strip 1 1/2 inches wide.  Overlap and fold remaining ends to form 8-inch diameter circle for collar.  Spray inside of collar with nonstick cooking spray.  Place on ungreased cookie sheet.  Place cheese in center of collar.

2.  Remove dough from can; separate into 12 inch strips.  Cut each strip into 4 pieces; place in medium bowl.  Drizzle dough with melted margarine.  Sprinkle with sesame seed, herbes de Provence and garlic powder; toss to coat.  Spoon breadstick pieces to fill space between cheese and foil collar on cookie sheet.

3.  Bake at 375 degrees for 15 minutes.  Remove foil collar; bake an additional 5 to 10 minutes or until breadstick pieces are golden brown and cheese is soft.

4. Cut roasted pepper pieces into shapes to resemble poinsettia petals.  Place in center of cheese.  Sprinkle yellow bell pepper pieces in center of poinsettia.  Place basil leaves around roasted pepper pieces to resemble leaves.  Slide onto serving plate.  Serve melted cheese with warm breadstick pieces.