I made baked Brie in the air fryer, and it’s my new go-to dish for potlucks

Instead of crowding my fridge with holiday-cooking ingredients, I just get two things: Brie and premade dough.

For this recipe, I purchased a wheel of double-creme Brie and a tube of crescent dough from Aldi.

I think it’s easier to neatly wrap the dough around the wheeled cheese, but this recipe can also be made with a wedge or slice of Brie.

One of the most difficult parts of this recipe is peeling the paper off the crescent-dough canister and waiting in anticipation for it to pop open with a loud “thwap.”

I take half of the dough and lay it out flat on my countertop. If it’s perforated — as many crescent doughs are — you’ll want to overlap those lines a bit and smooth it out.

The goal is to get the dough as smooth as possible so there are no holes for the cheese to escape through.

After laying out the dough, I place the wheel of Brie directly in the center of the rectangle.

Then, I take the second half of the crescent dough and smooth it out like I did with the first layer.

This rectangle of dough goes on top of the cheese. Be sure to line it up so that the edges of the bottom and top layers of dough come as close to touching as possible.

Before proceeding, I seal any holes between the two sheets of dough and ensure the cheese is securely wrapped.

I think the dough ends up looking a little nicer if I brush it with a quick egg wash before placing it in the air fryer.

Crack one egg into a glass or bowl and add 1 to 2 tablespoons of water. This mixture can be brushed directly on the dough.

I like to line my air-fryer basket with a piece of oiled aluminum foil to prevent any sticking.

Once that’s prepped, I place the wrapped cheese inside and cook it at 370 degrees Fahrenheit for 10 minutes.

At that point, I open the basket, flip the doughy disc with a spatula, and pop it back in for another four minutes to ensure both sides are even.

I frequently bake Brie in my oven and toaster oven, which takes closer to 40 minutes (not including prep time). In comparison, this method was absurdly quick, and I enjoyed it right out of the air fryer.

The air-fried dough baked up similarly to how it does in the oven, and there was no noticeable difference in flavor or texture.

Going forward, I’ll definitely be using the air fryer for my Brie, especially during the busy holiday season.

If you want to spruce up the dish for a specific event, you can easily add a layer of jam or preserves — sweet, savory, or spicy — on top of the cheese before you cover it.