5-Ingredient Baked Brie with Cranberry Sauce
This cranberry brie wreath is a flaky crescent roll appetizer filled with creamy Brie and sweet cranberry sauce—perfect for the holiday season or any festive gathering.
- Total Time35 minutes
- Yield8-10 servings 1x
Ingredients
- 2 cans crescent roll dough
- 1 wheel (8 oz) Brie cheese, rind trimmed if desired
- 1 cup cranberry sauce (canned or homemade)
- ¼ cup chopped pecans
- 1 egg, beaten
- Fresh rosemary sprigs (optional, for garnish)
Instructions
- Prepare the Dough: Preheat your oven to 375°F. Line a baking sheet with parchment paper. Open the 2 cans of crescent roll dough and separate them into individual triangles. Place a small bowl (about 4 inches in diameter) in the center of the prepared baking sheet. Arrange the crescent roll triangles around the bowl with the pointed ends facing outward, slightly overlapping the wide ends to form a circular base. Press the overlapping sections to seal and create a solid ring.
- Prepare the Brie: If desired, remove the rind from the 8 oz wheel of Brie cheese. Slice the Brie into ½-inch cubes for easier distribution.
- Add the Filling: Keep the bowl in the center as you work to help maintain a neat shape. Spoon 1 cup of cranberry sauce evenly over the sealed dough ring, staying close to the bowl. Distribute the Brie cubes evenly over the cranberry sauce. Sprinkle ¼ cup of chopped pecans over the top.
- Form the Wreath: Take the pointed ends of each dough triangle and fold them over the filling toward the center, tucking the tips under the inner edge of the dough ring to secure and enclose the filling. Leave small gaps between the folded dough for the cranberry and Brie to peek through. Once all the triangles are folded, carefully remove the bowl from the center.
- Bake and Serve: Brush the dough evenly with the beaten egg to ensure a golden-brown finish. Bake in the preheated oven for 18–20 minutes, or until the dough is golden brown and the cheese is melted.
- Cool and Serve: Once out of the oven, let the wreath cool slightly. The melted cheese may have spread onto the parchment paper. Use a cake scraper or two spatulas to carefully transfer the wreath onto a clean serving platter. Garnish with fresh rosemary sprigs, if desired. Serve warm or at room temperature.
Notes
Gluten-Free: Substitute the crescent roll dough with gluten-free puff pastry, cut into triangles. Alternatively, use any gluten-free dough that can be shaped into a wreath.
Dairy-Free: Replace Brie with dairy-free cream cheese or another plant-based alternative. While the texture won’t be identical, it will still be creamy and delicious. Brush the dough with a mixture of olive oil and a pinch of salt instead of an egg wash for a golden finish.
Nut-Free: Simply omit the pecans for a nut-free version.
Storage and Reheating: You can assemble the wreath up to 4 hours in advance and refrigerate it, covered tightly with plastic wrap, until ready to bake. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 325°F until warmed through to restore the crispness of the crescent rolls.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Holiday
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 136
- Sugar: 9.2 g
- Sodium: 81.2 mg
- Fat: 3.3 g
- Carbohydrates: 24.1 g
- Protein: 2.8 g
- Cholesterol: 18.6 mg