For someone who loves to cook and mentally plans ahead pretty much every meal, I sure am behind this year! It’s been an eventful few weeks resulting in my holiday cooking plans falling a bit on the wayside. With that said, I still need to deliver something to the family potluck Thanksgiving table. So, I started to brainstorm what I could bring that could be made-ahead, not use too much oven time, and would require the least possible effort. The outcome of my frantic planning were these Brie and Cranberry Crescent Bites which will now be on our Thanksgiving menu.
Did I mention I haven’t even gone grocery shopping yet, and it’s now Tuesday. EEEK. Thank goodness these bites entail only 3 simple ingredients. I tested these out on our Sunday football crew a few weeks back and they flew of the plates. So I know my extended family will also enjoy. It’s really an updated recipe of one I made a few years back (Post Thanksgiving Bars). They are now in bite size, appetizer ready form.
The melted, buttery flavored brie cheese and tart whole berry cranberry sauce pairs so nicely with the flakey crust of a crescent roll. Try only eating one of these bites….I dare you. I personally had to create my own little stockpile to keep away from the football crew if I wanted any for myself!
Don’t limit yourself to just Thanksgiving for these creamy little apps. Here’s a few other ways to enjoy:
- Add them to your brunch plates alongside some bacon and eggs for a sweet and savory combo
- Cook them up for a Friday night snack with a glass of Chardonnay to compliment those buttery undertones.
- Add them to your cocktail hour cheese plates alongside some dried fruit and cured meat selections
…all for the love of the dish
- 2 packages crescent roll dough
- 1/3 cup Whole Berry cranberry sauce
- 8oz Brie cheese -1 medium wedge
- Preheat oven to 375 degrees. Put foil on baking sheet and coat with non-stick spray.
- Cut rind of Brie cheese off and cut center part of cheese into 1/2 inch by inch cubes.
- Cut each of your crescent triangles of dough diagonally in half.
- Place a piece of Brie and a teaspoon of cranberry sauce about an inch from the edge of the thick end of the crescent half. First roll up the thick end over the Brie then pull up the skinnier side to finish the roll up.
- Lay on baking sheet one inch apart to leave room for expansion in oven.
- Bake for about 15 minutes or until golden brown.
They may not look perfect when still raw, or all the same shape since you are cutting the dough slices in half. It's ok. They taste great and as you can tell from the photo, come out better than you think they will 😉