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.
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.
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.
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)
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.
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? GIVE THESE RECIPES A TRY!
Cranberry Brie Bites
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
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 can vary quite a bit depending on which brands were used.
Recipe credit: Delish
Karen
These were awesome. I used bacon jam instead of the cranberry sauce. Topped with toasted pecans. Delish! Making some just for myself right now.
Brandie @ The Country Cook
Bacon jam sounds AMAZING!!! Thank you Karen!
Mary l
Can you make these ahead and then warm them up?
Brandie @ The Country Cook
Hi Mary - I don't see why not!
Diane
These are excellant
Duane
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>
Lindsey
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
Holly P Lounsbury
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?
Brandie @ The Country Cook
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! 🙂
CG
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.
Vicki
Beautiful and delish!!!
Janet
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?
Yvonne
I made a whole plate full and they sat for awhile, they were very good. Better cold than warm. I will make these again.
Karen
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!
Mary Ann
Can these be made ahead of time? Would love to make them for Christmas.
Bethany
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
Did you use a regular muffin tin or mini muffin tin?
Devi
Who makes this cranberry-raspberry-blood orange spread you used?
Elaine Freitas
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!
Vanessa
Do you need mini muffin tins or will regular muffin tin work?
Jang
You need the smaller mini muffin tins to serve these as appetizers.
Jenna Quintero-Castaneda
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!
Cindy Spoorenberg
Can you make these ahead of time and freeze them and just reheat them?
Kate
Can you use blue cheese instead?
Brandie @ The Country Cook
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
Blue cheese with fig jam...delicious
Emma
Do you think you could substitute a raspberry jam in for the cranberry?
Leigh
You can substitute for any jam you like. I've made similar versions of this using apricot jam, raspberry, blackberry... you get the idea =)
Risa
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
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
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.
Marjorie Machado
Can you serve this appetizer cold?
Brandie @ The Country Cook
Hi Marjorie - technically you could but I think they are much tastier at room temperature or warm.
Summer Gajewski
I've found the regular canned stuff works fine too (jellied or otherwise). Just don't overfill the cups.
Mary
There Are two kinds of cranberry sauce in the stores. Just look for the “whole cranberry sauce”,
not the “jellied cranberry sauce”
Kathi
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!
Brandie @ The Country Cook
Thanks so much for your input Kathi!
Chris
You can make a fresh cranberry chutney in the microwave in 5 minutes.
Larry
can"t wait to make these.
Mind M Penrod
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
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!
sara
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:)
mary
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
Lisa
I recently found a similar recipe and it said to use 3/4 inch chunks.
Jessica
Will they still taste as good cold? We live a couple hours from family so on Thanksgiving I would have to bring them cold.
Lisa
This recipe is also posted elsewhere and folks commented that you can always microwave them (about 5-10 seconds) to reheat.
sharon
Looks good. Going to try it.
Nancy Lee
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!"
Denise Gray
Perfect. Just simple and perfect. If you cant get these right, you may want to stay out of the kitchen.
Brandie @ The Country Cook
Thank you so much Denise!!