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Brie Bites are an easy 3 ingredient appetizer that is perfect Thanksgiving dinner or holiday dinner! All you need is some refrigerated crescent dough, brie, egg and 15 minutes! Serve them hot with some cranberry sauce or apricot preserves – the perfect holiday appetizer!
We are always looking for delicious appetizers. Some of our all time favorites are our Spinach and Artichoke Dip and our Totchos!
Brie Bites
One of my absolute favorite appetizers is brie wrapped in crescent dough – I especially love when they put a cute little dough bow on top!
This past Thanksgiving when my sister, Julie, and I were planning the menu, brie was the first appetizer that I added onto the list. However, with my current obsession with anything bite sized we decided to “bite size” the brie and create our own Brie Bites!
So we got to work. A little brie, some refrigerated crescent dough and an egg and we had our brie bites! They came out better than we ever imagined.
This is a great appetizer to bring to someones house – you can prepare it before you go and pop it in the oven when you get there to have ooey gooey delicious Brie Bites! A new Thanksgiving favorite!
More Thanksgiving Appetizer
How to Make Brie Bites
Of course, the best part about this recipe is how crazy easy it is! You only need 4 ingredients and 15 minutes!!
Here is what you need:
- Brie
- Refrigerated crescent dough
- 1 egg
- Cranberry Sauce or Apricot preserves
All you do is cut up the brie into small squares. Unroll the crescent rolls and lay them flat. Roll a piece of brie cheese into the triangle and pinch the ends to seal it together. Egg wash the top of the brie bite and bake at 350 degrees for 5-7 minutes. Serve them with some cranberry sauce or apricot preserves or both!
Brie Bites
Ingredients
- 1 (8 ounce) brie round
- 1 (8 ounce) 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.1 (8 ounce) 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.1 (8 ounce) 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.
Nutrition Info
Take a look at some of my other easy recipes!
Chocolate Chip Banana Bread Bites
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