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Cranberry brie bites in golden pastry cups topped with cranberry sauce, pecans and rosemary

Cranberry Brie Bites

Buttery crescent dough cups filled with melted brie, cranberry sauce and pecans. A festive 4-ingredient appetizer that’s ready in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 bites
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 can (8 oz) refrigerated crescent dough sheet or rolls
  • 8 ounces brie cut into 24 small pieces
  • ½ cup whole-berry cranberry sauce homemade or canned
  • ¼ cup chopped pecans
  • Fresh rosemary or thyme optional, for garnish
  • Cooking spray for the pan

Method
 

  1. Heat the oven to 375°F. Lightly grease a 24-cup mini muffin pan with cooking spray.
  2. Unroll the dough on a lightly floured surface. If you’re using crescent rolls, pinch the seams together to make one sheet. Cut it into 24 squares (4 rows by 6).
  3. Press one square into each muffin cup.
  4. Place a piece of brie in each cup. Top with about 1 teaspoon of cranberry sauce and a few pecans.
  5. Bake for 12–15 minutes, until the dough is golden brown.
  6. Cool in the pan for 5 minutes, then lift the bites out. Garnish with a little fresh rosemary and serve warm.

Notes

  • Put the brie in the freezer for 15 minutes first. Cold brie is much easier to cut.
  • The rind is edible, so you can leave it on. Trim it off if you prefer.
  • No mini muffin pan? Bake the squares flat on a parchment-lined baking sheet and pinch up the corners to hold the filling.
  • Try fig jam, apricot preserves or pepper jelly in place of the cranberry sauce, and walnuts in place of the pecans.