If you’re searching for a show-stopping appetizer that’s as simple as it is delicious, this Crescent Roll Baked Brie is your answer. With minimal prep and maximum flavor, this easy baked brie recipe combines creamy brie cheese wrapped in golden, flaky crescent dough—baked until perfectly melty and irresistible. Whether you’re hosting a holiday party, a wine night, or just craving something indulgent, baked brie with crescent rolls delivers gourmet taste with pantry-staple ease.
Why You’ll Love This Recipe :
Effortless Elegance: Looks impressive but requires zero culinary expertise.
Quick & Convenient: Ready in just 25–30 minutes.
Customizable: Add jams, nuts, or herbs for a personal touch.
Crowd Favorite: Always disappears fast at gatherings!
Ingredients :
1 (8 oz) wheel of Brie cheese (rind on or off, based on preference)
1 (8 oz) can refrigerated crescent roll dough (classic or buttery flavor)
2–3 tablespoons fruit jam or preserves (fig, apricot, or cranberry work beautifully)
1 tablespoon honey (optional, for drizzling)
1 egg (for egg wash, optional but adds shine)
Fresh thyme or rosemary (for garnish, optional)
Method :
Preheat Oven: Set your oven to 375°F (190°C). Use a silicone mat or parchment paper to line a baking sheet.
Prepare the Brie: Pat the Brie wheel dry with a paper towel. If desired, gently slice off the top rind for easier melting (optional).
Add Flavor: Spoon your chosen jam evenly over the top of the Brie. This sweet layer pairs wonderfully with the creamy cheese.
Wrap in Crescent Dough: Unroll the crescent dough and separate the triangles. Arrange them around the Brie wheel, overlapping slightly, and wrap it completely-pinching seams to seal. Place seam-side down on the baking sheet.
Egg Wash (Optional): Beat the egg with 1 teaspoon of water and brush lightly over the dough for a golden finish.
Bake: Place in the preheated oven and bake for 18–22 minutes, or until the crescent roll is puffed and golden brown.
Serve: Let cool for 5 minutes. Drizzle with honey and sprinkle fresh herbs if desired.