Appetizers are my favorite thing to make pretty much any time of the year, but especially around the holidays. There’s just something so fun about little bite sized miniature snacks.
How to Make Cranberry Brie Bites
- To start, you’ll need a mini muffin pan, the one with 24 cups. Spray them really well with nonstick cooking spray. Preheat your oven – it will be ready to bake once you finish prepping the ingredients.
- Cut up 6 ounces of brie into small squares that will fit into the muffin cups. Mine were about 3/4-inch to 1-inch in size. You can find a wheel of brie in 6 ounce wheels at my grocery store, but If you need to buy a larger one, just eat the rest! Feel free to leave the rind on because it’s edible. Keep it refrigerated until you’re ready to assemble the bites.
- Roll out crescent roll dough and cut it into 24 squares. Use flour on your cutting board to keep it from sticking. Press the cracks in the dough together and stretch the dough out into a square shape so you can cut evenly. Press those squares into each muffin cup.
- Grab the brie squares and set one into each muffin cup. Drizzle a little of the cranberry sauce on top and around the cheese square. Top with a small sprig of rosemary and some chopped pecans.
- Bake for 10-13 minutes. Oven temperatures can vary so watch closely after 10 minutes so your cranberry brie bites don’t burn.
Cranberry Brie Bites are a delicious handheld, bite-sized appetizer that is just perfect for the holidays. Sweet and tart cranberry on top of creamy brie cheese all piled into a buttery, flaky crescent dough cup.
Cranberry Brie Bites
- 24 Count Mini-Muffin Pan
- 8 Ounce Tube of Crescent Roll dough
- Flour for rolling out the dough
- 6 Ounces Brie Cheese
- 1/3 Cup Whole Cranberry Sauce
- 1/4 Cup Chopped Pecans
- Fresh Rosemary for garnish
- Preheat oven to 375 degrees F and grease a 24-count mini-muffin pan with nonstick cooking spray.
- Cut the brie into small, 1 inch squares and set aside in the refrigerator until ready to use.
- Lightly flour a flat surface. like a large wooden cutting board, and roll out the crescent dough. Stretch slightly to form an evenly sided rectangle and pinch seams together. Cut into 24 even sized squares.
- Place the squares into the prepared muffin cups. Top with a brie cheese square and a teaspoon of the cranberry sauce. Top with a few of the chopped pecans and a small sprig of rosemary.
- Slide the muffin pan into the oven and bake for about 10-13 minutes or until golden brown and dough is cooked through.
- Let cool 5-10 minutes and serve warm.