Cranberry Brie Bites are a super easy but beautiful appetizer. Made with crescent roll dough, brie, cranberry sauce and a sprig of rosemary!
EASY CRANBERRY BRIE BITES
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. 
TIPS FOR MAKING THIS APPETIZER:
This website is all about easy recipes that look like you spent more time on them than you actually did! 😉 I adore how classy these cranberry brie bites look!
- You can use puff pastry instead of crescent dough.
- Different types of sauces like orange marmalade or pepper jelly can be used instead of cranberry.
- Try topping with toasted walnuts or pecans.
WHAT YOU’LL NEED:
all-purpose flour
crescent roll dough
brie cheese
whole berry cranberry sauce (not jellied)
fresh rosemary sprigs (optional)
HOW TO MAKE CRANBERRY BRIE BITES:
Preheat oven to 375°f degrees. Spray a mini muffin tin with cooking spray. Spread a little flour out onto your counter. Then roll out crescent roll dough and pinch seams together. 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, and a little sprig of rosemary.
Bake until the crescent dough is a light golden brown (about 15 minutes). Then serve warm!
Enjoy!
EASY CRANBERRY BRIE BITES
Ingredients
- all-purpose flour, for dusting the dough and cutting board
- 1 (8 oz) tube crescent dough
- 1 (8 oz) wheel of brie cheese
- 1 cup whole berry cranberry sauce (not jellied)
- fresh rosemary sprigs
Instructions
- Preheat oven to 375°f degrees. Spray a mini muffin tin with cooking spray. Spread a little flour out onto your counter. Then roll out crescent roll dough and pinch seams together. 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, and a little sprig of rosemary.
- Bake until the crescent dough is a light golden brown (about 15 minutes). Then serve warm!
Notes
Nutrition
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Recipe credit: Delish
Oh man, I’m not sure I could trust myself around these.
“Just one more… ok, just one more… oh dear the entire plate is gone!”
Perfect. Just simple and perfect. If you cant get these right, you may want to stay out of the kitchen.
Thank you so much Denise!!
Looks good. Going to try it.
Will they still taste as good cold? We live a couple hours from family so on Thanksgiving I would have to bring them cold.
I did a test of this recipe and the brie bubbled well over the edge of the cups. Made a complete mess.
Maybe I had my brie chunks too big? The wheel cut our more than the 24 cubes too.
I had the same result. They looked awful but tasted sooo good. Glad I did a test run first. I will cut the cheese in smaller pieces next time. I’m definitely not giving up on this one!
I made these for Thanksgiving 3 days ago and they were such a hit with everyone.So simplle and so tssty. I will definitely have them as a gonto appetizer.
thank you:)
same thing happened to me! i think i will toast the pastry first and then add cheese back in oven for maybe 5 mins…
Even when cheese was melted it was still good but would be nice with some texture to the cheese as opposed to liquid
can”t wait to make these.
This calls for cranberry sauce that isn’t jellied… I’m not sure what that means. All cranberry sauce looks jellied to me! :p I do a homemade cranberry sauce that’s cooked then just chilled so it gets firm. Maybe that’s what you mean?
It looks delicious and I can’t wait to try!!
You’ll want to look for whole berry cranberry sauce (usually made by Ocean Spray.) The other kind is jellied cranberry sauce (don’t get that one.) Hope that helps!
It is called whole berry cranberry sauce, it may look jelled when you first open the can but it isn’t just stir it up and use it.
Can you serve this appetizer cold?
Hi Marjorie – technically you could but I think they are much tastier at room temperature or warm.
I’ve found the regular canned stuff works fine too (jellied or otherwise). Just don’t overfill the cups.
There Are two kinds of cranberry sauce in the stores. Just look for the “whole cranberry sauce”,
not the “jellied cranberry sauce”
Don’t use a lot of the cranberry liquid. Try to root out the berries. Use a tiny piece of cheese, when it melts, it will spread. Making it with Puff Pastry is the best!
Thanks so much for your input Kathi!
Do you think you could substitute a raspberry jam in for the cranberry?
You can substitute for any jam you like. I’ve made similar versions of this using apricot jam, raspberry, blackberry… you get the idea =)
Can you use blue cheese instead?
That’s a good question. I’m not a fan of blue cheese so I haven’t tried it but I guess it would work if you could find a good, melty blue cheese.
Blue cheese with fig jam…delicious
Can you make these ahead of time and freeze them and just reheat them?
How soon do you typically serve these after baking? Could I bake them the day before or hours before or are they to be served immediately after taking them out of the oven? Thank you. This recipe looks amazing!
Do you need mini muffin tins or will regular muffin tin work?
You need the smaller mini muffin tins to serve these as appetizers.
I made these for thanksgiving and they were a big hit! I got the crescent dough sheet and it was easy peasy!
I will be making these again….they were soooo yummy!
These are divine! I got the crescent dough sheet and used a rolling pizza cutter to cut them up into bite size squares. I put a small amount of brie on and then topped it with cranberry-raspberry-blood orange spread. I left out the rosemary sprig as I am not big on herbs and *W-O-W* it was so good and it didn’t even take 5 minutes to make! I will be making this time and time again now that I know how easy it can be!
Did you use a regular muffin tin or mini muffin tin?
Who makes this cranberry-raspberry-blood orange spread you used?
Can these be made ahead of time? Would love to make them for Christmas.
I read you can freeze these. I did this. Pulling them out for a party on a Sunday. What is the reheat directions? Help….. Sunday’s coming!
I made a whole plate full and they sat for awhile, they were very good. Better cold than warm. I will make these again.
These were yum – but a big mess. The dough was raw on a few and they bubbled over and spilled all over the pan and in the oven. Maybe less cheese? Or not make 24 and make the dough thicker?
Beautiful and delish!!!
I had the same thing happen and they looked a mess in the pan, but prettier when set out on a plate. I used a jalapeno cranberry jelly from Whole Foods. They were delicious warm and later. I baked a few plane and then added goat cheese and the same cranberry jelly and they were great, also, but the goat cheese can not be baked.
It says in your tips you can use pepper jelly (which is my absolute favorite!) but then you said to not use jellied cranberry? Is it okay to use the pepper jelly then?
If you’re going to use pepper jelly, you’ll just want to make sure to serve it warm so the jelly softens up a bit! 🙂
Made these for Thanksgiving and they were an absolute hit! I followed the directions exactly as they were and didn’t add the brie in the last few minutes of baking like some of the comments suggested and they came out perfect. I wish I had remembered to take a picture