If you need a quick and easy appetizer, you can’t beat baked brie in crescent dough. Top it off with cranberry sauce or drunken onions and add a sprig of fresh rosemary for a little extra kick. Baked brie bites disappear quickly from any appetizer table.
- Pillsbury crescent dough (dough sheet preferred, but the original Crescent Dough Dinner Roll variety will work)
- Brie cheese
- Cranberry sauce (canned cranberry sauce or even a fresh berry is perfectly acceptable) or Drunken onions (red onions carmelized with balsamic vinegar, brown sugar, and red wine.
- Fresh rosemary sprigs
Preparation & Tools
- Unroll crescent dough on floured cutting board. If you could only find the dinner roll variety pinch the seams together.
- Use a pizza cutter to slice the sheet into 24 squares, as equal as possible.
- Place crescent dough squares into the wells of a mini muffin tin. See above.
- Place a small square of brie into the crescent dough. I cut squares large enough to cover the base and I leave the brie rind (exterior surface) intact.
- Cover the brie with cranberry sauce or onions carmelized with balsamic vinegar, brown sugar, and wine. Canned cranberry sauce or relish is an easy alternative. You don’t have to ‘can’ or process the onions if you prepare and use within a few days.
- Top with a small sprig of rosemary.
- Bake for approximately 15-minutes at 350 F. The dough should be golden.
- Best served warm, but room temperature is fine.
- VARIATION: Fresh blueberries or blackberries can also be used in place of the cranberries or onions. In this case, I recommend using a mint leaf in place of the rosemary.
I love the flavor of the brie bites. Do you have recommendations for other varieties? Maybe some other kind of homemade or purchased relish? I would love some options for my next party.