EASY BAKED CRANBERRY AND BRIE BITES
Baked brie is one of my favorite holiday appetizers! (Especially around Thanksgiving!) But I’ll admit, baking the big that wheel of cheese and making sure that the pie crust is all sealed up so it doesn’t leak everywhere can get a bit…err stressful. That’s why lately I’ve been loving these much easier (and much more low maintenance) baked cranberry and brie bites! They’re warm and flakey, gooey and have just the right amount of sweetness too! Trust me loves, your guests are going to go crazy for these little bites!
INGREDIENTS
Best part about this recipe? It’s only 4 ingredients! And like I said before, no pinching, sealing or stamping of the dough what-so-ever! Here are all the ingredients you’ll need for these bites.
Cranberry sauce: Can be store bought or homemade. I love the sweetness this adds to your bites and it compliments the creamy brie so well.
Brie cheese: I used triple cream brie for this recipe because I love how creamy it is. That being said, you can use your favorite brie variety instead.
Crescent roll dough: This makes an easy crust for your bites and puffs up so nicely too. (I used Immaculate crescent dough from Sprouts. I personally love buying all my “puff pastry” type dough from Sprouts because they carry so many different organic brands that are made with better for you ingredients. Plus around the holidays, there’s so many fun seasonal items to look at too!)
Fresh rosemary: Adds a hint of freshness to your bites.
DO I NEED TO CUT THE RIND OFF THE BRIE CHEESE?
Not at all! The rind is actually edible and not very noticeable once the cheese has been baked. If it still does weird you out though, then I would suggest putting the brie in your freezer for 10-15 minutes before taking the rind off to help with cutting. Otherwise it can get a little messy because they brie itself is so soft.
HOW TO MAKE BAKED CRANBERRY AND BRIE BITES
Preheat your oven to 375 degrees and spray a mini muffin with non-stick cooking spray.
Lightly flour a work surface and lay your crescent dough on the surface. Lightly flour a rolling pin and roll the dough into a large thin rectangle.
Cut the dough into 22-24 small squares. Place one square into each mini muffin tin. Cut the brie into small cubes and place 1 cube in the center of each dough square. Spoon a small amount of your cranberry sauce over top of the brie.
Place the muffin tin in the oven and bake for 10-13 minutes or until the dough is golden brown.
Once done, take the pan out of the oven and let the bites cool for a few minutes. Then run a knife around the edge of each bite and pop them out of the tin. Top each bite with a small sprig of rosemary and serve immediately!