If you’re looking for the most festive appetizer, these cranberry brie bites will be your savior. Our base of crescent roll dough not only makes these bites extra flaky and delicious, but also ensures that everything comes together in well under an hour. Filled with classic flavors like cranberry sauce, cheesy brie and pecans, this easy appetizer will be the most festive dish on your spread.
What crescent roll dough should I use?
We used crescent roll sheets, but the regular kind will work too—just roll it out and pinch together the seams, then cut into squares. Whichever type you use, try to cut your squares as evenly as possible so that they will fit uniformly into the mini muffin pan. Centering the dough in each muffin tin will ensure that the dough comes evenly up the sides, creating an even nest for the cheese.
Do I need to take the rind off the brie?
Leave the rind on! For cheeses with an edible rind like brie, leaving the rind on will help keep the cheese from spreading too much while baking. Tip: Keep your cheese super cold before slicing. Freezing isn’t necessary, but a good chill will make slicing a breeze.
What jam goes best in these bites?
We think the cranberry sauce gives the most festive flair to these bites, but your options don’t stop there. The best part about this recipe is its balance, and versatility. Once you’ve got the method down, you can create your own combos of creamy, sweet, salty, and herby. Just keep in mind that each brie bite needs about one teaspoon of your preserve of your choice. Here are a few genius pairings to get your creative juices flowing:
*Crumbled goat cheese + apricot preserves + toasted almonds + thyme
*Camembert + cherry preserves + crumbled bacon + black pepper
*Brie + hot pepper jelly + candied pecans + thyme
Can I make these ahead?
Absolutely! Simply prep them the night before and keep in the fridge until you’re ready to bake the next day. We recommend serving the assembled bites warm, but room temp also works.
1 (8-oz.) tube crescent dough
Cooking spray, for pan
Flour, for surface
1 (8-oz.) wheel of brie
- 1/2 c. whole berry cranberry sauce
- 1/4 c. chopped pecans
- 6 sprigs of rosemary, cut into 1” pieces.
- Preheat oven to 375° and grease a mini muffin tin with cooking spray. On a lightly floured surface, roll out crescent dough, and pinch together seams. Cut into 24 squares. Place squares into muffin tin slots.
- Cut brie into small pieces and place inside the crescent dough. Top with a spoonful of cranberry sauce, some chopped pecans, and one little sprig of rosemary.
- Bake until the crescent pastry is golden, about 15 minutes.
Calories: 1900 Fat: 99g Saturated fat: 44g Trans fat: 0g Cholesterol: 227mg Sodium: 2870mg Carbohydrates: 170g Fiber: 15g Sugar: 56g Protein: 71g Vitamin D: 1mcg Calcium: 715mg Iron: 11mg Potassium: 949mg