- Serves: 6 servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- 1 small round of Nicasio Valley Locarno
- 1 package of rolled Pillsbury Pie Dough
- 1 jar of fig jam
Allow the pie crusts to come to room temperature, as per instructions.
Unroll one crust and place the Locarno in the middle. Cut excess crust from around the cheese, leaving about a 1/2-inch border. Save remaining pie dough.
Cover top of cheese with fig jam, per your taste. Unroll the other crust and drape over the top and sides of the cheese. Crimp around the bottom to seal and cut away excess dough. You can cut out shapes of the remaining dough to add embellishments or designs.
Place in a pie pan and bake in an oven preheated to 400*F for 15-30 minutes, or until browned on top. Let cool for 10-15 minutes and serve with crackers or a sliced baguette.