Home » Appetizer Recipes » Cranberry Brie Bites (+Video)

Cranberry Brie Bites (+Video)

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.

Closeup photo of a cranberry brie appetizer on a wooden surface.

FREQUENTLY ASKED QUESTIONS:

Can you substitute crescent dough with something else?

Puff pastry dough can be substituted for the crescent roll dough.

Do you take the rind off of brie before baking?

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.

What jam is good with brie?

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.

Can you reheat cranberry brie bites?

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.

Can you freeze cranberry brie bites?

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.

Cranberry Brie Bites shown fully cooked in a muffin tin.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • all-purpose flour
  • crescent dough sheet
  • brie cheese
  • whole berry cranberry sauce (not jellied)
  • fresh rosemary sprigs (optional)
flour, Brie, whole cranberry sauce, crescent roll dough sheet, fresh rosemary.

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 dough. If using crescent rolls rather than the crescent roll dough sheet, be sure to pinch the seams together to make one sheet.

crescent roll dough spread out on a wood surface.

Cut crescent roll dough into 24 equal-sized squares.

24 squares cut into crescent roll dough.

Place squares into muffin tin slots.

crescent dough squares placed into the holes of a mini muffin pan.

Cut brie into small pieces and place inside the crescent dough squares.

a hand placing a slice of brie into a square crescent dough sheet that is in a muffing tin.

Top with a generous spoonful of cranberry sauce.

a spoon putting cranberry sauce on top of brie in muffin pan.

Finally, top each one with a little sprig of rosemary.

a hand adding a small rosemary leaf to cranberry brie bite.

Bake until the crescent dough is a light golden brown (about 15 minutes).

overhead photo of cranberry brie appetizers in a muffin tin on a wood surface.

Then serve warm!

several cranberry brie bites on a wooden surface with a white cake pedestal in the background.

CRAVING MORE?

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!
4.98 from 194 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 24

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 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 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 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!

Video

Notes

Note: 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.
Course: Appetizer
Cuisine: American

Nutrition

Calories: 82kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Sodium: 137mg | Sugar: 5g

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.

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Recipe Rating




86 Comments

  1. 5 stars
    These were awesome. I used bacon jam instead of the cranberry sauce. Topped with toasted pecans. Delish! Making some just for myself right now.

  2. 5 stars
    These were great at Thanksgiving using a couple of kind of pepper jelly. I’m having a Christmas dinner party for a bunch of my neighbors and would like to know if I can prepare them ahead the day before and refrigerate them and bake them at party time>

  3. 5 stars
    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

  4. 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?

  5. 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.

  6. 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?

  7. I made a whole plate full and they sat for awhile, they were very good. Better cold than warm. I will make these again.

  8. 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!

  9. 5 stars
    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!

  10. 5 stars
    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!

  11. 5 stars
    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!

    1. 5 stars
      You can substitute for any jam you like. I’ve made similar versions of this using apricot jam, raspberry, blackberry… you get the idea =)

  12. 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!!

      1. 5 stars
        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.

    1. There Are two kinds of cranberry sauce in the stores. Just look for the “whole cranberry sauce”,
      not the “jellied cranberry sauce”

    2. 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!

  13. 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.

    1. 5 stars
      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!

      1. 5 stars
        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:)

    2. 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

  14. Will they still taste as good cold? We live a couple hours from family so on Thanksgiving I would have to bring them cold.

    1. This recipe is also posted elsewhere and folks commented that you can always microwave them (about 5-10 seconds) to reheat.

  15. 5 stars
    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!”