Cranberry Brie Crescent Rolls

Ingredients

• Crescent Dough: 1 can (8 oz / 225 g) refrigerated crescent roll dough sheet or standard crescent triangle dough.
• Brie Cheese: 4 oz (115 g) triple-cream or double-cream Brie wheel, rind partially trimmed and cut into 8 equal rectangular cubes.
• Cranberry Sauce: ½ cup whole-berry cranberry sauce (store-bought or homemade).
• Pecans or Walnuts: ¼ cup finely chopped toasted pecans or walnuts for texture.
• Fresh Rosemary: 1 tablespoon finely chopped fresh rosemary leaves.
• Egg Wash: 1 large egg whisked with 1 tablespoon water.
• Optional Garnish: Flaky sea salt (like Maldon) and a light drizzle of honey or maple syrup for finishing.

Instructions

1. 1. Prep the Oven & Baking Sheet Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easy.
2. 2. Roll & Separate the Dough Unroll the refrigerated crescent dough onto a clean cutting board or work surface. Separate the dough along the pre-cut perforations into 8 distinct triangles. If using a seamless crescent sheet, cut the rectangle into 4 squares, then slice each square diagonally to yield 8 triangles.
3. 3. Layer the Fillings At the wide end (base) of each crescent triangle, place one cube of Brie cheese. Top each piece of Brie with 1 heaped tablespoon of whole-berry cranberry sauce. Sprinkle a pinch of chopped pecans and fresh rosemary over the cranberry layer.
4. 4. Roll & Shape Starting from the wide base containing the filling, carefully roll each triangle up toward the narrow tip, gently tucking the sides inward to encase the cheese and sauce. Place each assembled roll on the prepared baking sheet, leaving at least 2 inches between rolls. Curve the ends slightly inward to create a crescent shape.
5. 5. Apply Egg Wash & Bake Lightly brush the top of each roll with the beaten egg wash using a pastry brush to ensure a glossy, golden finish. Bake at 375°F (190°C) for 12 to 15 minutes, or until the pastry turns deep golden-brown and the cheese becomes melted and bubbly.
6. 6. Cool & Serve Remove the baking sheet from the oven and allow the rolls to rest on the sheet for 5 minutes. Sprinkle with a tiny pinch of flaky sea salt, garnish with extra fresh rosemary sprigs, and serve warm while the Brie is soft and gooey.

Nutrition

Calories: 185 kcal · Protein: 5 g · Fat: 11 g · Carbohydrates: 17 g Dietary · Saturated Fat: 4.5 g · Fiber: 1 g · Sugar: 6 g · Sodium: 280 mg