Oven Baked 3-Ingredient Crescent Brie Bites
Golden crescent dough parcels filled with creamy Brie and fruit preserves. Three main ingredients make 24 small bites in a 9×13-inch baking dish.
Equipment
- 9×13-inch baking dish Lightly greased
- Knife For cutting the dough and Brie
- Teaspoon For portioning preserves
- Small spatula For serving
Ingredients
- 2 8 oz tubes refrigerated crescent roll dough 16 ounces of dough total
- 8 oz brie cheese Wheel or block, chilled; rind may stay on
- 1/2 cup fruit jam or preserves A thick preserve; raspberry is shown. About 1 teaspoon per bite
Instructions
- Heat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Put the Brie in the freezer for about 10 minutes while preparing the dough, just to firm it up for cutting.
- Unroll both tubes of crescent dough into two rectangles. Press the perforated seams closed. Cut each rectangle into 12 roughly equal pieces, making 24 pieces total.
- Cut the chilled Brie into 24 small pieces, roughly ½ to ¾ inch across. Leave the rind on, or trim it away first if preferred. Divide the cheese evenly across the dough pieces.
- Place one piece of Brie in the center of each dough square. Top each with about 1 teaspoon of preserves, using ½ cup across the batch. Keep the filling away from the edges.
- Bring the four dough corners up around the filling and gently pinch them together near the top. A little cheese or jam showing is fine. Press any open seams closed without stretching the dough until it tears.
- Place the filled bites snugly in the prepared dish in a single layer. Four across and six down is a useful arrangement for 24 bites.
- Bake for 15 to 20 minutes, beginning to check at 15 minutes. The dough should be puffed, golden brown, and baked through, including the folds near the center of the dish. Adjust the time to doneness.
- Let the bites rest in the dish for 5 to 10 minutes so the hot filling can settle. Lift them out with a small spatula and serve warm while the Brie is still soft.
Notes
Preserves: Use a thick jam or preserve. Raspberry, apricot, strawberry, cranberry, and fig are options. The ½ cup total equals about 24 teaspoons, so about 1 teaspoon per bite uses the full amount without overfilling.
Dough: Press the original perforated seams shut before cutting. Seal loose folds before baking; a small amount of jam at the edges is normal.
Timing: The 15-minute preparation, 20-minute baking allowance, and 5-minute cooling allowance are estimates, for about 40 minutes total. Begin checking at 15 minutes and let the bites rest 5 to 10 minutes before serving. Allow extra time if needed.