The holiday season is here, bringing festive gatherings and plenty of tasty bites. Cranberry Brie Bites are a standout appetizer with a golden, flaky crust, melty brie, and bright cranberry sauce wrapped in buttery crescent dough.
These three-ingredient bites are simple to prepare and perfect for parties. They pair well with other festive dishes and dips and are a favorite for holiday entertaining.
Reasons to Make This Recipe
Cranberry Brie Bites are a holiday party favorite for several reasons.
- Perfect for the holidays – The red cranberry and creamy brie inside flaky golden dough look and taste festive. The crescent dough provides a crisp, buttery shell that complements the warm, melted cheese and tangy cranberry.
- Quick and easy – No advanced skills or special equipment required.
- Great use for leftover cranberry sauce – If you made extra cranberry sauce for Thanksgiving, this is a delicious way to use it. Store-bought sauce works, too, but homemade adds fresh flavor.
Ingredients Needed
Just three simple ingredients make these bites irresistible: crescent roll dough, brie cheese (preferably double cream), and cranberry sauce. Use fresh cranberry sauce if possible for the best texture and flavor.
How to Make Cranberry Brie Bites
These bites are quick to assemble and bake. You can use a lined baking sheet or a lightly greased mini muffin pan to help contain any melted cheese.
Step 1: The Prep Work
Preheat the oven to 375°F (190°C). If using a baking sheet, line it with parchment paper or a silicone mat. If using a mini muffin pan, spray the wells lightly with oil to prevent sticking. Unroll the crescent roll dough and press seams together to form one sheet. Lightly flour the surface if needed, then cut the dough into equal-sized squares and place them on the prepared pan.
Step 2: Add the Cranberry Sauce and Brie
Cut the brie into small cubes and place one piece in the center of each dough square. Add about 1/2 teaspoon of cranberry sauce on top of the brie. Bring opposite corners of the dough to the center and pinch to seal, forming small parcels.
Step 3: Bake and Serve
Bake for about 11–13 minutes, or until the dough is golden brown. If some cheese escapes during baking, you can scoop it back into the bites while they’re hot or serve them as they are—either way they’ll be delicious. Arrange on a platter and serve warm.
FAQs
Store cooled bites in an airtight container in the refrigerator for a few days, or freeze in a freezer-safe bag for longer storage.
Yes. Assemble and refrigerate or freeze before baking. If frozen, allow them to thaw to room temperature before baking for even cooking.
Absolutely. Store-bought works fine, though homemade cranberry sauce offers fresher flavor and texture.
Yes. Puff pastry or phyllo dough are great alternatives for a different texture.
Brie melts beautifully and pairs well with cranberry, but you can try goat cheese for a tangy twist.
A small sprig of rosemary or a light sprinkle of finely chopped nuts after baking adds festive flair.
They’re ready when the dough is a deep golden brown and the filling is warm and melty.
Arrange the bites on a platter and serve warm so guests enjoy the melted brie and bright cranberry together.
Recommended Cranberry Recipes
If you enjoy cranberries, try these other cranberry-forward dishes for the season.
- Cranberry Buttermilk Pancakes
- Cranberry Cobbler
- Cranberry Orange Bread
- Cranberry Vodka Screwdriver
- Cranberry Fizz
- Fresh Cranberry Gelatin Mold
Cranberry Brie Bites
Ingredients
- 8 ounces crescent roll dough
- 4 ounces brie
- 1/2 cup cranberry sauce
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment or use a lightly oiled mini muffin pan.
- Roll the crescent dough into a single sheet about 12″ by 8″, pressing seams together to seal. Cut into 24 equal squares.
- Place a small cube of brie and about 1/2 teaspoon cranberry sauce in the center of each square. Bring opposite corners together and pinch to seal.
- Bake 11–13 minutes, or until golden brown. Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
This recipe was originally posted in December 2017 and has been updated with additional photos and helpful information. The recipe itself remains the same.