Baked Brie, Cranberry and Pecan Bites
These Baked Brie, Cranberry and Pecan Bites are a quick, easy and delicious appetizer that's perfect for the holidays or any time of the year!
Servings: 24 bites
Estimated Calories: 93
Ingredients
- all-purpose flour, just a small amount for rolling out the dough
- 1 (8-ounce) tube refrigerated crescent roll dough
- cooking spray
- 8 ounces brie cheese, cut into 24 equal pieces, rind removed
- ½ cup cranberry sauce, canned whole berry or homemade
- ½ cup chopped pecans
- ½ tablespoon chopped fresh rosemary, optional (for garnish)
Special Equipment
- 24-cup mini muffin tin (preferably non-stick)
Instructions
- Preheat the oven to 375°F.
- Unroll the crescent roll dough out onto a lightly floured surface.
- Press or roll the seams together to make one solid piece of dough.
- Cut the dough into 24 equally-sized squares (I cut 4 even strips longways and then 6 even strips crosswise).
- Spray a 24-cup mini muffin pan (preferably non-stick) with cooking spray.
- Put one square of dough in each muffin cup, gently pressing it down into the cup without stretching it out too much (you want to maintain that square shape of the dough as much as possible; the sides of the muffin cups won't be completely covered in all spots, and that's ok because the dough will puff up as it bakes).
- Place one piece of brie in each cup.
- Spoon 1 teaspoon of cranberry sauce into each cup.
- Divide the pecans evenly among the cups.
- Bake for 12 to 15 minutes or until the dough is golden brown and cooked through and the brie and cranberry sauce are bubbly.
- Remove from the oven and let the bites cool slightly in the pan for about 5 minutes just until they are easier to handle, then carefully transfer them to a serving dish.
- Sprinkle with chopped fresh rosemary, if desired. Best when served warm!
Recipe Notes
- Refrigerated crescent roll dough now also comes in a solid sheet so you don't have to fuss with pressing any seams together. You can use that if you can find it. My local grocery stores don't have it yet, so I just use the classic crescent rolls.
- Although the rind on brie is completely edible, when I'm making a recipe where I melt the cheese, I prefer to cut the rind off. You can keep it on if you'd like.
- Because brie is very soft, I find it easier to remove the rind after the brie is cut into smaller pieces.
- Not into or allergic to nuts? Leave them out; these are also delicious without nuts!
- Variations: Swap out the cranberry sauce for any type of jam, such as raspberry, blackberry, fig, orange marmalade or even hot pepper jelly (yum!) and/or use different kinds of chopped nuts, such as walnuts, pistachios, almonds, or cashews.
- Store leftovers in an airtight container in the refrigerator for 2 to 3 days or freeze for longer storage. Reheat on a baking sheet in a 350°F oven just until heated through (tent with foil, if needed, to prevent over-browning).
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