Fondue Bread with Sliced Apples& Chutney

• 2 large eggs
• 1 pound muenster cheese shredded
• 1 tablespoon rosemary leaves fresh, minced
• 1 pound bread dough frozen, white, thawed according to package directions
• 13 cup almonds sliced
• 2 each apples red
• 2 each apples green
• 1 tablespoon lemon juice
• 1 cup mango chutney optional
• 1 x rosemary leaves fresh

1. Adjust oven rack to middle position.
2. Heat oven to 325F (160C).
3. Grease a 9-inch springform pan with butter or margarine.
4. Reserve 1 egg white for later use.
5. Beat 2 eggs yolks and 1 egg white in a medium bowl.
6. Add cheese and rosemary; stir to combine and set aside.
7. Roll thawed dough on a lightly floured work surface into a rectangle about 6 ny 20 inches.
8. Place cheese mixture lengthwise on center of dough.
9. Fold the dough over the filling and pinch to seal seam.
10. Place roll seam-side down around the outside of the prepared springform pan to make a ring; pinch ends to seal.
11. Brush with sliced almonds.
12. Bake for 1 hour.
13. Release pan hinge and remove bread immediately, allow bread to rest 15 minutes on a wire rack before serving.
14. Slice apples and place them in a bowl of cold water that has been mixed with 1 tablespoon lemon juice.
15. Place cheese-filled bread in center of large round platter.
16. Brain apples and pat dry.
17. Arrange overlapping in small groupings around the bread.
18. Garnish with sprigs of fresh rosemary, if desired.
19. Serve with chutney, if desired.
20. Cut bread into wedges.

eggs, muenster, rosemary, bread, almonds, apples red, apples green, lemon juice, mango, rosemary

Taken from recipeland.com/recipe/v/fondue-bread-sliced-apples-amp--41562 (may not work)