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Crescent brie bites are one of my absolute favorite appetizers, and they’re only three ingredients. They come out of the oven puffy and golden with the brie all melty inside, and they smell great. Serve them warm with a little cranberry sauce for dipping.
These brie bites are mostly a Thanksgiving appetizer at my house, but they work for any party. I can have a whole pan rolled, baked and on the table in under 20 minutes.
I want these small enough to pop right in your mouth, so I cut every crescent triangle in half before I roll it. That way one can of crescent rolls makes 16 little bites, and each one wraps around a single cube of brie.
If you want a puff pastry version, my cranberry brie bites tuck cranberry sauce and chopped walnuts right inside. When I want a whole round of brie as the centerpiece, I make my baked brie appetizer with fresh herbs and toasted bread.
EASY APPETIZER
The Easy Party Appetizer That Always Gets Eaten Up
If you need to bring something people will love and you don’t have a lot of time, these brie bites are a great pick. They look nice on a platter and like way more effort than they really are.
You can roll them up and brush on the egg wash a little ahead of time, so they’re ready to go. Then pop them in the oven for a few minutes right before you’re ready to serve.
People always love them, and you won’t spend your whole afternoon in the kitchen.
Key Ingredients
- Brie: I like to trim the rind off before I cube it, but the rind is edible, so you can leave it on if you’d rather skip that step. A standard 8-ounce round is all you need for one can of crescent rolls.
- Refrigerated crescent rolls: I use a regular 8-ounce can of crescent rolls, the kind that unrolls into 8 triangles. Cutting each triangle in half is what gets you 16 bites, so a bigger or smaller can changes how many you end up with.
- Cranberry sauce or apricot preserves: These go on the side for dipping, so pick whichever you like or put out both. I’d go with cranberry sauce at Thanksgiving and apricot preserves any other time of year.
How to Make Brie Bites
Step 1: Cube the Brie Cut the brie into small cubes, about 1/4 to 1/2 inch, after trimming the rind if you’re taking it off.
Step 2: Cut the Crescents and Add the Brie Unroll the dough, separate the 8 triangles, and cut each one in half from the point down to the middle of the wide end. Set a brie cube on the wide end of each thin triangle.
Step 3: Roll and Seal Roll each triangle up around the brie, starting at the wide end, and pinch the ends together to seal it.
Step 4: Brush on the Egg Wash Set the crescents on the lined baking sheet. Whisk the egg with a teaspoon of water and brush a thin layer over the top of each one.
Step 4: Bake Until Deep Golden Bake until they’re deep golden all over, then serve them right away with cranberry sauce or apricot preserves on the side.
More Easy Party Appetizers
You can find all of my easy appetizer recipes in one place, and these are a few I make for parties and holidays.
- Cranberry Meatballs
- Pigs In A Blanket Wreath
- Sausage Cream Cheese Crescent Rolls
- Spinach Artichoke Dip
Brie Bites
Ingredients
- 8 ounces brie round
- 8 ounces can refrigerated crescent rolls
- 1 egg
- 1 teaspoon water
- Cranberry sauce or apricot preserves for dipping
Instructions
- Place an oven rack in the lower position and preheat the oven to 350°F. Let it fully preheat. Line a baking sheet with parchment paper or a silicone baking mat.
- Trim the rind off the brie if desired, then cut the brie into small cubes, about 1/4 to 1/2 inch.8 ounces brie round
- Unroll the crescent dough and separate it into 8 triangles. Cut each triangle in half from the point down to the middle of the wide end, so you have 16 thin triangles.8 ounces can refrigerated crescent rolls
- Place 1 brie cube at the wide end of each triangle and roll the dough into a crescent around the cube. Pinch the ends together to seal, and place on the lined baking sheet.
- In a small dish, whisk the egg with 1 teaspoon of water. Using a pastry brush, lightly brush the egg wash over each mini crescent.1 egg, 1 teaspoon water
- Bake on the lower rack for 8 to 10 minutes, until deep golden on top and browned underneath. If the tops brown too quickly, loosely tent with foil.
- Serve warm with cranberry sauce or apricot preserves for dipping.Cranberry sauce or apricot preserves
Jenn’s Notes
- Let the oven fully preheat before the brie bites go in. Crescent dough needs that first blast of heat to puff up and bake all the way through.
- I bake mine on the lower rack so the bottoms brown, too. If the tops brown first, lay a piece of foil loosely over the pan.
- I like to trim the rind off the brie, but you can leave it on.
- You can roll them up and brush on the egg wash a little ahead of time, then bake them right before you’re ready to serve.
Delicious flavors! But… my crescents were doughy. I baked at 350 and even left them in an extra minute-ish. Any advice? I do want to make them again =)
So glad you loved the flavors! If the crescents were doughy, a couple things could have caused that. First, make sure the oven is fully preheated. Crescent dough really needs that initial heat to puff and bake through. You can also try baking them on the lower oven rack so the bottoms cook a bit more.
If they still seem underdone, add another 2 to 3 minutes and loosely tent the tops with foil if they start browning too quickly. Every oven runs a little different, so a few extra minutes usually does the trick.
I’m so happy you’re giving them another try!
Do you leave the rind on the cheese or trim it off?
Hi Phillis – You can do it either way. I like to trim the rind off of the cheese.
Sounds delicious