Cranberry Brie Bites Recipe
How to Make Crescent Roll Brie Bites
If you want to impress your guests this holiday season, make these adorable, delicious appetizers using crescent roll dough! They’re so easy to whip up, and they look absolutely gorgeous on a platter. These Cranberry Brie Bites are the perfect mix of sweet, creamy, and a little nutty — one of those fancy-looking snacks that secretly take almost no effort. Perfect for parties, holiday dinners, or honestly anytime you just want an excuse to eat melty brie. Make sure to try our popular cranberry jalapeno dip and cranberry pinwheels, too!
To make them, start by preheating your oven to 375°F and lightly spraying a 12-count muffin pan with nonstick cooking spray. Roll out the crescent roll dough and pinch the perforated lines together, then cut it into 12 even squares. Gently press each square into a muffin cup to form a little base, and place a small piece of brie cheese in the center of each one. Spoon a bit of cranberry sauce over the top, then bake for about 12 to 15 minutes, or until the dough turns a light golden color and the cheese gets all soft and melty.
Once they’re out of the oven, press one or two pecan halves on top of each bite for that perfect crunch. Let them cool for about 10 minutes before serving — and if you want to get a little fancy, garnish with fresh rosemary sprigs for a pretty, festive touch.
If you somehow have leftovers (which is rare!), store them in an airtight container in the fridge for up to three days. Just pop them back in the oven or air fryer to reheat before serving. These little bites are sweet, savory, buttery, and completely irresistible — the kind of appetizer everyone reaches for first.
FAQs:
Can I use puff pastry instead of crescent roll dough?
Absolutely! Puff pastry works beautifully and gives the bites a flakier, slightly fancier texture. Just make sure to thaw it first, then cut it into squares and bake until golden.
Do I have to use brie cheese?
Brie is classic for this recipe because it melts so perfectly, but you can definitely switch it up! Camembert, triple-cream brie, or even a soft goat cheese would work great too.
Can I make these ahead of time?
Yes! You can prep everything ahead — assemble the bites in the muffin tin, cover them, and pop them in the fridge for a few hours. When you’re ready to serve, just bake them fresh so the dough stays nice and flaky.
What kind of cranberry sauce should I use?
Either homemade or canned will do! Whole-berry cranberry sauce adds a little texture, while the jellied version gives a smoother finish. Totally up to your taste (and what you already have in the pantry!).
How do I store leftovers?
If you happen to have any leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer for a few minutes to get that melty center and crisp edges back.
Can I freeze them?
Yep! Bake them first, then let them cool completely before freezing in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag. When you’re ready to serve, reheat in the oven until warmed through and golden.
Any fun topping ideas?
Of course! Try swapping the pecans for walnuts, pistachios, or even a drizzle of honey. You can also add a tiny sprig of rosemary or thyme for a festive touch — they look so pretty on a platter.
Watch me make them…
Cranberry Brie Bites
Ingredients
- 1 8-oz container of crescent roll dough
- 1 8-oz wheel of soft ripened brie cheese, cut into 12 pieces
- ⅓ cup of cranberry sauce
- 12-24 pecan halves
Instructions
- Preheat the oven to 375 degrees Fahrenheit and spray a 12-count muffin pan with non-stick cooking spray and set aside.
- Roll the dough out and pinch the perforated edges together then cut the dough into 12 equal squares.
- Gently press one square of the dough into each of the cups of the pan then place a piece of cheese in the middle.
- Evenly spoon the cranberry sauce on top then bake for 12-15 minutes or until they start to turn a light golden color.
- Press 1-2 pecan halves into the tops of each of the bites then let them cool for at least 10 minutes before serving with fresh rosemary sprigs for garnish if desired.
