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. 
Fancy but simple!
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! Also, you could switch up the dough if you’d like. You could use puff pastry instead of crescent dough. You could also use different types of sauces like orange marmalade or pepper jelly. Try it this way first then experiment with other combinations!
Ingredients:
all-purpose flour (for lightly dusting the dough and cutting board)
1 (8 oz) tube crescent roll dough
1 (8 oz) wheel brie cheese
1 cup whole berry cranberry sauce (not jellied)
fresh rosemary sprigs (optional)
Directions:
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!
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
Recipe credit: Delish
Nancy Lee says
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!”
sharon says
Looks good. Going to try it.
Jessica says
Will they still taste as good cold? We live a couple hours from family so on Thanksgiving I would have to bring them cold.
Mind M Penrod says
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.
Jeanie says
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!
Larry says
can”t wait to make these.
Risa says
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!!
Brandie @ The Country Cook says
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!
Adrian D Schoenenberger says
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.
Summer Gajewski says
I’ve found the regular canned stuff works fine too (jellied or otherwise). Just don’t overfill the cups.
Mary says
There Are two kinds of cranberry sauce in the stores. Just look for the “whole cranberry sauce”,
not the “jellied cranberry sauce”
Emma says
Do you think you could substitute a raspberry jam in for the cranberry?
Leigh says
You can substitute for any jam you like. I’ve made similar versions of this using apricot jam, raspberry, blackberry… you get the idea =)
Kate says
Can you use blue cheese instead?
Brandie @ The Country Cook says
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.
Gail Whitty says
Blue cheese with fig jam…delicious
Cindy Spoorenberg says
Can you make these ahead of time and freeze them and just reheat them?
Jenna Quintero-Castaneda says
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!
Vanessa says
Do you need mini muffin tins or will regular muffin tin work?
Jang says
You need the smaller mini muffin tins to serve these as appetizers.
Elaine Freitas says
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!
Bethany says
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!
Carter says
Did you use a regular muffin tin or mini muffin tin?
Devi says
Who makes this cranberry-raspberry-blood orange spread you used?
Mary Ann says
Can these be made ahead of time? Would love to make them for Christmas.
Karen says
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!
Yvonne says
I made a whole plate full and they sat for awhile, they were very good. Better cold than warm. I will make these again.
Janet says
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?