Cranberry Brie Bites
Cranberry Brie Bites are a super easy but beautiful appetizer. Made with crescent roll dough, brie, cranberry sauce and a sprig of rosemary!
A SIMPLE AND BEAUTIFUL APPETIZER
So let me tell you how delicious these super simple Cranberry Brie Bites taste! I know the ingredients may not look like much but once it is all combined, it tastes amazing! The perfect holiday appetizer! It is so festive and everyone gobbles them up. If you want something just a bit elevated but will only take you minutes to make – this is THE one!
I’ve been making your recipe for these for a few years now. I’m not allowed to show up without them lol! I don’t change a thing. So good thank you!!
– Carrie
FREQUENTLY ASKED QUESTIONS:
Puff pastry dough can be substituted for the crescent roll dough.
No it is not necessary. It is perfectly okay to eat. Some people do not like the texture of the rind so you can cut it off if you prefer.
I love the cranberry sauce with brie because of the contrast in flavors, but you can top with blueberry jam, raspberry, strawberry or orange marmalade. Also try topping with toasted walnuts and pecans instead of the rosemary.
Yes. I think they are best reheated in an air fryer or the oven. That way the crescent roll dough doesn’t become too soft. Heat up just long enough for the center to get warm.
I have become absolutely obsessed with this warming mat from Amazon (paid link). It is a lifesaver. Anything that needs to be kept warm can go on a plate, then put on the mat. It will keep it nice and warm (not hot) while it is being served. Just bake sure whatever plate or tray you use that it is not plastic. Anything heat safe will work.
Yes. These can be frozen after they’ve been cooked. You need to wrap them very well to prevent against freezer burn then place in a freezer-safe container or bag. Defrost in the refrigerator, then reheat in the oven or an air fryer.
I use this Mini Muffin Pan (paid affiliate link). You do need to use a mini muffin pan. The regular are just too big. Now, if you want larger appetizers you could do that but you would need to cut out larger sizes of crescent rolls and these would no long bar considered bites as you could probably get a good 3 or maybe 4 bites of the ones made in a regular muffin tin.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- all-purpose flour
- crescent dough sheet – You could use puff pastry for this – I have not tested it and you may need to adjust the baking time.
- brie cheese – if you don’t like brie then you could go with another semi-soft cheese.
- whole berry cranberry sauce – do not get the jellied cranberry sauce. It is not the same. See my ingredient image below. You want to look for the cans of whole cranberry sauce. They are usually next to each other on the shelf so be careful with which one you grab.
- fresh rosemary sprigs – this is optional but they really give that touch of festiveness and it makes it just a tiny bit elegant.
HOW TO MAKE CRANBERRY BRIE BITES:
Preheat oven to 375°F degrees. Spray a mini muffin tin (paid affiliate link) with cooking spray. Spread a little flour out onto your counter. Then roll out crescent dough. If using crescent rolls rather than the crescent roll dough sheet, be sure to pinch the seams together to make one sheet. Cut crescent roll dough into 24 equal-sized squares.
Place squares into muffin tin slots. Cut brie into small pieces and place inside the crescent dough squares.
Top with a generous spoonful of cranberry sauce. Finally, top each one with a little sprig of rosemary. Bake until the crescent dough is a light golden brown (about 15 minutes).
Then serve warm!
CRAVING MORE?
Originally published: December 2021
Updated and republished: October 2024
Cranberry Brie Bites (with video)
Ingredients
- all-purpose flour (for dusting the dough and cutting board)
- 8 ounce crescent dough sheet (or crescent rolls)
- 8 ounce wheel of brie cheese
- 1 cup whole berry cranberry sauce (not jellied)
- fresh rosemary sprig (you will probably need about 2 – depending on how long they are)
Instructions
- Preheat oven to 375°F degrees. Spray a 24 count mini muffin tin with cooking spray. Spread a little all-purpose flour out onto your counter or cutting board. Then roll out 8 ounce crescent dough sheet. If using crescent rolls, pinch the seams together to make one long sheet.
- Cut crescent roll dough into 24 equal-sized squares.
- Place squares into muffin tin slots.
- Cut 8 ounce wheel of brie cheese into small pieces and place inside the crescent dough squares.
- Top with a generous spoonful of whole cranberry sauce
- Then add a small piece of fresh rosemary sprig to each one.
- Bake until the crescent dough is a light golden brown (about 15 minutes). Then serve warm!
Video
Notes
- Some folks like to cut off the rind to the brie. This isn’t necessary with brie but feel free to remove that additional rind if that is your taste preference.
- I used this Mini Muffin Tin (paid affiliate link.) If you don’t have a 24 count muffin tin, just use what you have (probably a 12 or 18 count tin.) You will just have to do it one at a time.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
absolutely a favorite with my family and friends!
I had trouble with these, the cheese bubbled out all over the top of the mini muffin tin.
You probably just cut the cheese slices too large, that would be the only way it would bubble over
I only have a 12 mini tin muffin can I do them 12 at a time but keep yhe dough in the fridge while the others are baking
Yes, I think you should be able to do that
can you make these in the afternoon and serve them at night? I would like to take them to a party but not sure if I want to bake them there.
Delicious! All off my guests really enjoyed it!
Big hit at my party! Everyone kept raving how much they enjoyed them
Yes, I used fig jam and orange marmalade
lovely!! yum
can Pillsbury biscuit dough be used if “someone ” grabbed wrong tube Imagine halving the biscuit per muffin space might help?
I used Pillsbury crescent dough cut into squares and they came out perfectly!
My kids made these for our big family gathering & I wish I could attach a photo. They came out perfect and they all got eaten up! Thank you for your great directions and photos (and cook mode!) It was a great guide for them. Happy Holidays!
Im going to assemble these ahead of time today and then pop them in the oven. If you haven’t tried it yet I will report back 🙂
I made these at Thanksgiving. So easy to make. They were a hit!
Sooo easy , beautiful and DELICIOUS
Big compliments from our friends! Thanks very much.
Could you make these ahead and freeze them until you need them?
I answer that in detail above in the frequently asked question section 🙂
Can’t wait to try this recipe. Looks so easy (one of my necessary requirements ) and tasty. Yum.
these are fantastic!!!
Excellent, excellent appetizer. These are AMAZING and turned out so pretty!
You can always pinch the seams together as best as you can, roll out, then cut into squares 🙂
I’ve been making your recipe for these for a few years now. I’m not allowed to show up without them lol! I don’t change a thing. So good thank you!!
Delicious! Will make again.
Elizabeth, I don’t think I would use jelly. Raspberry jam or a marmalade would probably work well and be delicious!
Or apricot preserves! I think that’s what I will do.
Big hit, everyone always love when I make these!
Oooo…I like the way you think! Marmalade would be so good!
Loved making these and they were a big hit at our holiday party!
Thanks so very much Sue! Love hearing when folks love a recipe!
Maybe? You’d have to experiment. I’ve only ever made them this way 🙂
How do I transport this on a 3 hour car drive from Thanksgiving?
I am not an expert on transporting food long distances – I am sorry! Maybe someone on here who has experience doing that with this recipe can chime in!
Nancy, I would either assemble and cook at your destination. If that is not an option, after baking, remove from the muffin tin to cool. To transport I would put them back in the muffin tin and cover with plastic wrap or aluminum foil. Put on a tray/pretty plate/etc when ready to serve.
That sounds like a good plan. Bake them at home, take them out of the tin to cool. Then put them back in and when you arrive, see if you can just warm them up quickly in a hot oven. Then take out and arrange on a pretty plate.
I would leave them in the muffin pan, cover in foil and place it in a safe spot in your car, where it will not move around too much.
Have enjoyed these in the past and love them
What size do you roll out the crescent roll sheet to?
I didn’t measure exactly. Enough to get 24 squares
Easy peasy recipe. It should not be reheated unless you use an air fryer.
Do not make it today, and bake it tomorrow…..will not be nearly as good.
Have you ever made them with the Pillsbury Honey Butter flavored croissants? Just interested in knowing if that may be a good option, as well.
Thank you.
I haven’t but if you give it a try, I’d love to know how they turn out!
I’d love to try this today but don’t have canned crans on hand. Will dried cranberries work instead?
Perhaps of you soak them for 5-10 minutes, they may work well.
Let us know !
what happens if you use jellied sauce? I’ve used whole berries and they came out great, but now I only have jellied sauce
Exactly the same: great. Both jellied and whole are great.
Hi I am excited to make these. Did you say you tried them with toasted fine chopped pecans? How were they?
I made this last night for a Christmas party they were delicious but the rosemary dried out and looked brown
how are these served cold?
We much prefer them warm
Made this for our holiday party. My only regret is o didn’t double or triple the recipe!
Can these be made ahead and frozen and reheated??
I LOVE this recipe!! Sooooo good! I make this every thanksgiving. My whole family loves it!
So excited to make these for Thanksgiving! I’m guessing an oven is best for reheating if I can’t serve straight away. Ever tried reheating in the microwave?
You can certainly reheat in the microwave but the dough gets a bit too soft for my liking. You could maybe even use an air fryer on a lower setting.
Hi,
You mentioned bake for 15 minutes…. in what temperature please.
Everything is in the recipe card above
I brought these to a friendsgiving, and they were gone in minutes. I did half cranberry and half with a fig/orange preserves. I WILL be making again
Can I prepare ahead, day in advance, and leave in the refrigerator and then cook?
The puff pastry may not puff up as high
Better to prepare day in advance and cook day of or fully cook day before and reheat in microwave? Day of is just not an option with travel.
Do you recommend lining the muffin sheet? I’m worried about being able to get the bites out of the pan.
In the directions I mention spraying the muffin tin with nonstick cooking spray
Did you use a regular muffin tin or a mini-muffin tin for these? Someone brought these to the Teacher Lounge and I am going to make them myself–they were so good!
So sorry! It is a mini muffin tin!
These were so good!! Huge hit at my work function. I believe they were the first things gone!! And they couldn’t be simpler to make!
Thank you for sharing such a delicious recipe! Can’t wait to try more from your blog!