Crescent Brie Bites

A beginner-friendly appetizer featuring crescent dough cups filled with Brie, fruit preserves, and nuts, baked until golden and garnished with rosemary.

Equipment

• Mini muffin pan (24-cup capacity)
• Cutting board
• Chef’s knife
• Small spoon
• Non-stick cooking spray
• Wire cooling rack
• Small offset spatula or butter knife

Ingredients

• 1 can (8 oz / 225g) Refrigerated Crescent Dough Sheet (or standard Crescent Rolls pinched at the seams)
• 8 oz (225g) Wheel of Brie Cheese, chilled for easy slicing
• 1/3 cup Fruit Preserves (Cranberry sauce, fig jam, or raspberry preserve work exceptionally well)
• 1/4 cup Pecans or Walnuts, finely chopped
• 1-2 sprigs Fresh Rosemary, leaves finely chopped (for garnish)
• 2 tbsp Pure Honey or Maple Syrup (for drizzling after baking)
• 1 pinch Flaky Sea Salt (to highlight the sweet and savory contrast)
• 1 non-stick Cooking spray or melted butter for greasing the muffin pan

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 24-cup mini muffin pan with non-stick cooking spray or melted butter.
2. Remove the chilled Brie wheel from the refrigerator. Slice the Brie into 24 equal, bite-sized cubes (roughly 1/2-inch to 3/4-inch squares). Set aside.
3. Unroll the crescent dough sheet onto a clean, lightly floured surface or cutting board. If using standard crescent roll dough, press the perforated seams together firmly to form one continuous rectangle.
4. Using a pizza cutter or sharp knife, slice the dough into 24 equal squares (a 4×6 grid pattern).
5. Gently press each square of dough into the wells of the prepared mini muffin pan, creating small dough cups.
6. Place one cube of Brie cheese into the center of each dough cup.
7. Spoon roughly 1/2 teaspoon of fruit preserves directly on top of each block of Brie.
8. Top each cup with a small sprinkle of finely chopped pecans or walnuts.
9. Place the muffin pan in the center rack of the preheated oven.
10. Bake at 375°F (190°C) for 12 to 15 minutes until the crescent dough is deep golden brown and the Brie is soft, melted, and bubbling.
11. Remove the pan from the oven and place it on a wire cooling rack.
12. Immediately sprinkle finely chopped fresh rosemary over the warm bites. If desired, drizzle a light stream of honey or maple syrup across the top and add a pinch of flaky sea salt.
13. Allow the bites to rest in the pan for 5 to 7 minutes.
14. Use a small offset spatula or butter knife to gently lift each Crescent Brie Bite out of the pan. Serve warm.

Notes

Best enjoyed warm within 30 minutes of baking. Store leftovers in an airtight container in the refrigerator for up to 3 days. Unbaked bites can be frozen for up to 1 month; bake from frozen at 375°F (190°C) for 16 to 18 minutes. Reheat refrigerated bites in an oven or air fryer at 350°F (175°C) for 3 to 5 minutes.

Nutrition

Calories: 85 kcal · Total Fat: 5.5 g · Saturated Fat: 2.5 g · Trans Fat: 0 g · Cholesterol: 10 mg · Sodium: 125 mg · Total Carbohydrates: 6.5 g · Dietary Fiber: 0.3 g · Total Sugars: 2.5 g · Added Sugars: 1.8 g · Protein: 2.5 g · Calcium: 35 mg · Iron: 0.3 mg · Potassium: 20 mg