Description
Cranberry Brie Bites are a delightful and easy-to-make appetizer featuring flaky crescent dough filled with creamy brie cheese, topped with tangy whole berry cranberry sauce and aromatic fresh rosemary. Perfect for holiday gatherings or any festive occasion, these bite-sized treats bake to a golden brown in just 15 minutes.
Ingredients
Scale
Dough
- 1/4 cup all-purpose flour (for dusting the dough and cutting board)
- 8 ounce crescent dough sheet (or crescent rolls)
Filling & Topping
- 8 ounce wheel of brie cheese
- 1 cup whole berry cranberry sauce (not jellied)
- 2 fresh rosemary sprigs (small pieces for topping)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F. Lightly spray a 24-count mini muffin tin with cooking spray to prevent sticking.
- Roll Out Dough: Sprinkle all-purpose flour onto a clean countertop or cutting board. Roll out the 8-ounce crescent dough sheet to smooth seams. If using crescent rolls, pinch seams together to create one sheet.
- Cut Dough Squares: Cut the dough sheet into 24 equal-sized squares, ensuring they are large enough to line the mini muffin tin cups.
- Line Muffin Tin: Place each dough square into the individual slots of the mini muffin tin, pressing gently to fit the shape of the cups.
- Prepare Brie: Cut the 8-ounce wheel of brie cheese into small pieces that will fit inside the dough cups.
- Fill Dough Cups: Place one piece of brie into each dough-lined muffin cup.
- Add Cranberry Sauce: Spoon a generous amount of whole berry cranberry sauce on top of the brie in each cup for a burst of flavor.
- Top with Rosemary: Add a small piece of fresh rosemary sprig to each bite for a fragrant aromatic finish.
- Bake: Bake in the preheated oven for about 15 minutes or until the crescent dough turns a light golden brown.
- Serve Warm: Remove from oven and serve warm immediately for the best taste and melty texture.
Notes
- Removing the rind from the brie is optional; some prefer the smooth texture without it, while others enjoy the flavor it adds.
- If you don’t have a 24-count mini muffin tin, you can use a 12 or 18 count tin and bake the bites in batches.
- All-purpose flour is used to prevent the dough from sticking while rolling, so use it sparingly.
- Fresh rosemary can be substituted with dried rosemary if fresh is unavailable, though fresh provides better aroma.
Nutrition
- Serving Size: 1 bite
- Calories: 100 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 15 mg
