Stuffed Baby Brie en Croute (capicolla, pastrami, and prosciutto)
Source: Pepperidge Farm

1 wheel (1 lb. 1 oz.) baby brie, chilled
4 thin slices capicolla or baked ham
8 thin slices pastrami
1/4 lb. prosciutto, thinly sliced
1 sheet frozen puff pastry
1 egg beaten with 1 tbsp water

Using a large sharp knife cut chilled brie horizontally into three layers. Arrange capicolla on the bottom piece. Place middle layer of brie on top and layer with pastrami. Top with last piece of brie; wrap in sliced prosciutto. Cover and chill.

Thaw puff pastry 20 minutes; unfold and roll on a lightly floured surface to a 14-inch square. Trim to a 14-inch circle (reserve trimmings).

Place wrapped brie in center of pastry; brush pastry edges with egg wash. Fold pastry over brie, trimming edges as necessary, to enclose cheese.

Place on baking sheet, seam-side down; brush with more egg wash. Garnish with pastry trimmings; brush with egg and bake at 375 degrees F for 25 minutes or until pastry is puffed and golden brown. Remove from oven and transfer to a wire rack to cool for at least 30 minutes before serving. If too hot, brie will be very runny. Also good served cold.