apIs there anything more comforting than toasty bread straight from the oven paired with warm, gooey cheese? We think not! This baked Camembert fondue bread wreath is a guaranteed hit at your next holiday party. It's so easy to make and simply delicious, your guests will be asking for more after it's gone!pbr ppbr br Baked Camembert Fondue Bread Wreathbr From Nicole Iizuka, POPSUGAR Foodpbr Ingredientsbr olbr libr bFor cheese bread wreathb:libr libr 1 (25-ounce) bag Parker House-style frozen rollslibr libr 1 (8-ounce) round Camembert cheeselibr libr 14 cup unsalted butter, meltedlibr libr 14 teaspoon red chili flakeslibr libr 14 teaspoon rosemary, mincedlibr libr 14 teaspoon thyme leaveslibr libr 12 teaspoon flaked sea saltlibr olbr olbr libr bTo garnishb:libr libr Fresh rosemarylibr libr Fresh cranberrieslibr olbr Directionsbr br olbr liPreheat oven to 325°F and cover a baking sheet with parchment paper.libr liRemove the frozen rolls from the bag and break into sections. You will need 25 balls of dough. Place cheese round in center of baking sheet and arrange the rolls around the cheese, 9 rolls in the inner circle and 13 to 14 in the outer circle. Remove the cheese and place back in the refrigerator until ready to use.libr liBrush frozen rolls with melted butter and then let them thaw and rise in a warm, draft-free area for 3 hours, or until they have doubled in size.libr liPar-bake the rolls for 7 minutes, or until the top is just lightly golden brown. Remove from oven.libr liRemove cheese from the refrigerator and using a sharp knife, carefully cut off the top layer of rind from the Camembert wheel. Fit the cheese cut-side up in the center of the wreath and sprinkle the top with red chili flakes, rosemary, and thyme. Use remaining butter and brush the tops of the rolls again and sprinkle with flaked sea salt. Return the wreath to the oven and bake an additional 8 to 10 minutes, or until the rolls are golden brown and the cheese is melted through.libr liUse the parchment paper to transfer the wreath to a serving platter or board and garnish with small pieces of rosemary and fresh cranberries. Serve immediately.