Cranberry Baked Brie

Our annual Thanksgiving “turkey in the dirt” is an eat-fest as well as a dirt bike ride-a-thon.  We have turkey with all the fixings on Thursday, appetizer night on Friday then we end the weekend with cook your own entree and share a side.

I always make Ham & Cheese Sliders; Mark’s cousin LOVES them.  This year I also added this baked Brie.  I love Brie.  I never dove in to make it because I thought it was harder to work with.  Wow, was I wrong.  Not only is baking Brie delicious, it’s ridiculously easy!

Four ingredients, 30 minutes in the oven and Bam.  You have a delicious appetizer that’s also pretty to look at.  I think you’ll like it as much as we did, there wasn’t much left.

I can’t wait to try this in our new air fryer.  I also think it would be extra amazing in a small cast iron pan so the Brie says warm and gooey.

Ready?  Let’s get cooking!

Start by using  4 or 6 of the crescent roll triangles onto a piece of parchment paper, or lay into the cast iron.  Smooth out the perforations. I used four this time, next time I’ll use six.

Spoon some cranberry sauce in the middle.

 

Top with the wheel of Brie then spoon more sauce on top.  I may have used too much but in my head, nothing is too much.

 

Now, smooth out the perforations on the last two triangles and place on top of the cranberries. Fold up the bottom crescent dough over the smaller square by pulling the corners up and over.  You may have some seam fixing like I did.

Beat the egg and brush it all over the crescent rolls.

 

Slide this all onto a cookie sheet unless you’re using a cast iron pan.  Bake in a preheated 375° oven for 25-40 minutes until a pretty golden brown.  Mine was done in 30 minutes in the RV oven.

Now the hard part, let it cool for 15 long minutes.

Serve with crackers or baguette slices.

Click to print recipe

Cranberry Baked Brie

Recipe credit: Growing Up Gabel

• One 8-ounce package of Brie
• One package Pillsbury Crescent Rolls
• 1/4 to 1/2 cup cranberry sauce with whole berries
• 1 egg, beaten

1. Open the crescent roll package and separate two triangles, set aside. Press together the remaining triangles and lay on parchment paper.  If using a small cast iron skillet, place tringles directly on the skillet.
2. Spoon some cranberry sauce onto the crescent roll.  Top with the Brie then spoon more cranberry sauce on top.
3. Lay the last two triangles on top of the cranberry sauce.  Fold up the bottom crescent dough up and over the smaller dough square.
4. Brush all over with the beaten egg.
5. Bake at 375° for 25-40 minutes until a pretty golden brown.  Your time may vary, mine took 30 minutes.  Let cool for 15 minutes.  Serve with crackers.
6. Refrigerate any leftovers.