Buttery, flaky crescent dough cups filled with creamy Brie and a touch of tart cranberry sauce—these Cranberry Brie Bites are a festive favorite I love serving during the holidays. They’re simple to make, yet elegant enough for any celebration, from Thanksgiving to New Year’s Eve. Whether served warm or at room temperature, these bite-sized treats always disappear fast.
Why You’ll Love This Recipe
I love how these Cranberry Brie Bites combine rich, creamy cheese with a bright burst of cranberry. The contrast of flavors and textures—from the crisp, golden dough to the gooey melted Brie—is irresistible. They’re perfect for entertaining because I can prepare them quickly with just a few ingredients, and the mini muffin tin makes shaping and baking super easy. Adding pecans and rosemary gives them a gourmet touch, but they’re just as delicious without.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 (8-ounce) tube refrigerated crescent roll dough
4 ounces Brie cheese, rind removed and cut into small cubes
1/2 cup whole berry cranberry sauce
1/4 cup chopped pecans (optional)
1/2 teaspoon chopped fresh rosemary (optional)
Nonstick cooking spray
Directions
I start by preheating the oven to 375°F (190°C) and spraying a mini muffin tin with nonstick cooking spray.
I unroll the crescent dough and pinch the seams together to form a single sheet, then cut it into 24 squares.
Then I press each dough square into the bottom and up the sides of the mini muffin cups.
Next, I add a cube of Brie to each dough cup, followed by a small spoonful of cranberry sauce.
If I want extra flavor and texture, I sprinkle some chopped pecans and rosemary on top.
I bake the bites for 12 to 15 minutes, until the dough is golden and the cheese is nicely melted.
After letting them cool for about 5 minutes, I gently remove them from the muffin tin and serve warm or at room temperature.
Servings and timing
This recipe makes 24 bites.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: Approximately 90 kcal per bite
Variations
I sometimes swap out the cranberry sauce for raspberry jam or fig preserves for a sweeter bite.
If I want a nut-free version, I simply leave out the pecans.
A sprinkle of sea salt or a drizzle of honey before serving adds a different twist.
For a savory edge, I’ve used a bit of caramelized onion in place of cranberry sauce.
Mini phyllo cups can be used instead of crescent dough for a lighter, crispier base.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I place them in a 300°F (150°C) oven for about 8–10 minutes until warmed through. I avoid microwaving them, as it can make the dough soggy. These bites are also tasty served at room temperature, so I often leave them out for guests without reheating.
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FAQs
How do I keep the crescent dough from getting soggy?
I make sure to bake the bites until the dough is golden brown. Using whole berry cranberry sauce instead of a thinner jelly also helps prevent sogginess.
Can I make these ahead of time?
Yes, I often assemble them a few hours ahead and store them in the fridge, unbaked. When it’s time to serve, I just pop them in the oven and bake fresh.
Can I use a different type of cheese?
Absolutely. While I love the creaminess of Brie, Camembert or goat cheese also work beautifully in this recipe.
Do I need to remove the rind from the Brie?
I prefer removing the rind for a smoother texture, but it’s not strictly necessary. The rind is edible and melts well with the cheese.
Can I freeze these bites?
I don’t recommend freezing them after baking, as the texture may suffer. However, I’ve had success freezing them unbaked, then baking directly from frozen, adding a few extra minutes to the cook time.
Conclusion
Cranberry Brie Bites are one of my go-to appetizers when I want something quick, elegant, and delicious. They bring together festive flavors in a way that feels both simple and indulgent. Whether I’m hosting a holiday dinner or heading to a potluck, these always earn compliments—and requests for the recipe.
📖 Recipe:
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Easy Cranberry Brie Bites
- Total Time: 25 minutes
- Yield: 24 bites
- Diet: Vegetarian
Description
Buttery crescent dough cups filled with creamy Brie cheese and tart cranberry sauce, perfect as a festive holiday appetizer. Simple, elegant, and irresistibly delicious, these bites are ideal for parties and gatherings.
Ingredients
1 (8-ounce) tube refrigerated crescent roll dough
4 ounces Brie cheese, rind removed and cut into small cubes
1/2 cup whole berry cranberry sauce
1/4 cup chopped pecans (optional)
1/2 teaspoon chopped fresh rosemary (optional)
Nonstick cooking spray
Instructions
- Preheat the oven to 375°F (190°C) and spray a mini muffin tin with nonstick cooking spray.
- Unroll the crescent dough and pinch the seams together to form a single sheet. Cut the dough into 24 squares.
- Press each dough square into the bottom and up the sides of the mini muffin cups.
- Add a cube of Brie to each dough cup, followed by a small spoonful of cranberry sauce.
- Sprinkle chopped pecans and rosemary on top, if using.
- Bake for 12 to 15 minutes, until the dough is golden and the cheese is melted.
- Let cool for about 5 minutes, then gently remove from the muffin tin.
- Serve warm or at room temperature.
Notes
For a sweeter variation, use raspberry jam or fig preserves instead of cranberry sauce.
Omit pecans for a nut-free version.
A sprinkle of sea salt or drizzle of honey before serving adds a unique twist.
Use caramelized onion for a savory alternative to cranberry sauce.
Mini phyllo cups can be substituted for crescent dough for a lighter texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a 300°F (150°C) oven for 8–10 minutes. Avoid microwaving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 90
- Sugar: 2g
- Sodium: 135mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 10mg
