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Quick & Easy Baked Cranberry and Brie Bites

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Baked brie is one of my favorite holiday appetizers! (Especially around Thanksgiving!) But I’ll admit, baking the big that wheel of cheese and making sure that the pie crust is all sealed up so it doesn’t leak everywhere can get a bit…err stressful. That’s why lately I’ve been loving these much easier (and much more low maintenance) baked cranberry and brie bites! They’re warm and flakey, gooey and have just the right amount of sweetness too! Trust me loves, your guests are going to go crazy for these little bites!

The rind of the brie is actually edible and not very noticeable once the cheese has been baked. If it still does weird you out though, then I would suggest putting the brie in your freezer for 10-15 minutes before taking the rind off to help with cutting. Otherwise it can get a little messy because they brie itself is so soft.

Flakey pastry dough is filled with creamy brie and sweet cranberry sauce and topped with a fresh sprig of rosemary! It’s the perfect appetizer for this holiday season!

Further Food Commentary:

Many people consider cranberries to be a superfood due to their high nutrient and antioxidant content. In fact, research has linked the nutrients in cranberries to a lower risk of urinary tract infection (UTI), the prevention of certain types of cancer, improved immune function, and decreased blood pressure.

By Anna Lee

Quick & Easy Baked Cranberry and Brie Bites

  • Prep Time:10 Minutes
  • Cook Time:13 Minutes
  • Servings: 24 Bites

Ingredients

½ cup cranberry sauce (store bought or homemade)

4 oz. brie cheese wheel

1 8oz. package crescent roll dough

Fresh rosemary sprigs (optional)

Instructions

  1. Preheat your oven to 375 degrees and spray a mini muffin with non-stick cooking spray. Place the brie wheel in your freezer for 10-15 minutes while you prepare the dough.
  2. Lightly flour a work surface and lay your crescent dough out on the surface. Lightly flour a rolling pin and roll the dough into a large thin rectangle. Cut the dough into 24 small squares. (Sometimes I’m only able to make 22 squares depending on the shape of my dough.) Place one square into each mini muffin tin.
  3. Take the brie out of the freezer and cut it into small cubes (they should be between ½ – ¾ inches on each side). Place 1 cheese cube in the center of each dough square. Spoon 1 teaspoon of your cranberry sauce over top of the brie. Place the muffin tin in the oven and bake for 10-13 minutes or until the dough is golden brown.
  4. Once done, let the bites cool for a few minutes before taking them out of the tin. Top each bite with fresh rosemary and chopped nuts (if using) and serve immediately.
Preheat your oven to 375 degrees and spray a mini muffin with non-stick cooking spray. Place the brie wheel in your freezer for 10-15 minutes while you prepare the dough. Lightly flour a work surface and lay your crescent dough out on the surface. Lightly flour a rolling pin and roll the dough into a large thin rectangle. Cut the dough into 24 small squares. (Sometimes I’m only able to make 22 squares depending on the shape of my dough.) Place one square into each mini muffin tin. Take the brie out of the freezer and cut it into small cubes (they should be between ½ – ¾ inches on each side). Place 1 cheese cube in the center of each dough square. Spoon 1 teaspoon of your cranberry sauce over top of the brie. Place the muffin tin in the oven and bake for 10-13 minutes or until the dough is golden brown. Once done, let the bites cool for a few minutes before taking them out of the tin. Top each bite with fresh rosemary and chopped nuts (if using) and serve immediately.

Nutrition Information

Per Serving: Calories: 49; Total Fat: 1 g; Saturated Fat: 0 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 15 mg; Potassium: 6 mg; Carbohydrate: 9 g; Fiber: 0 g; Sugar: 7 g; Protein: 1 g

Nutrition Bonus:

Vitamin C: 0%; Vitamin A: 0%; Iron: 0%; Calcium: 0%;

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