Brie Bites

4.34 from 18 votes

Crescent brie bites are an easy three-ingredient Thanksgiving appetizer, with melty brie inside every warm, golden bite.

Prep Time8

Cook Time10

Total Time18

Course: Appetizer

Cuisine: American

Servings: bites

Calories: 4kcal

Author: Jennifer Fishkind

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

Notes

Tips:

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.

Storage:

These brie bites are best warm, right out of the oven. They don't hold up well in the fridge, so I bake them the same day I plan to serve them. I haven't tested freezing them.

Nutrition