Baked Brie with Artichokes, Sun-Dried Tomatoes and Pesto

This gooey, irresistible dip never lasts long at parties.

1 sheet puff pastry, defrosted
1 (8 oz) wheel Brie cheese, rind intact
½ cup canned artichoke hearts, drained and chopped
½ cup sun-dried tomatoes, julienned, chopped
¼ cup pesto

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Coat a baking sheet with cooking spray.

Roll out the pastry sheet onto prepared baking sheet. Place wheel of Brie in center of pastry.

In a medium bowl, combine the artichokes, sun-dried tomatoes and pesto. Mix well. Spoon over top of the brie cheese. Fold the pastry dough up over the top of the cheese and toppings and pinch at the seams.

Bake in the preheated oven for 30 minutes. Serve with crackers, chips or veggies.

Makes 8 servings.