When it comes to party-ready appetizers, nothing beats Crescent Roll Baked Brie. It’s easy to make and a classic everyone loves indulging in!
I don’t know you, but I have the biggest cheese crush on brie. It’s my favorite! I buy the little spreadable wedges for topping crackers, pre-sliced logs for bruschetta, and full rounds to make baked brie! It’s one of my favorite party appetizers.
There are so many fun ways to top baked brie, but sometimes I want to keep it simple and make brie en croute – AKA “brie in toasted bread”. Puff pastry brie is really common, but I love love love buttery crescent roll dough hugging my brie. YUM!!
LOVE THIS RECIPE? PIN IT FOR LATER!
Follow Bread Booze Bacon on Pinterest
I think one of my favorite things about this crescent roll brie are the options.
Want to skip decorating the top with dough cut-outs? Leave it plain, who cares?!
Want to sneak a topping in on top of your brie? Go for it. (A great jam is always an excellent choice!)
Love apples and strawberries with your brie? They’re a great pairing for this recipe!
AND you can prep the whole thing ahead of time, wrap it up in some plastic wrap, and then bake it when you’re ready. Party prep win friends.
Make this baked brie for birthdays, holiday parties, or because you bought a great bottle of wine. There’s no wrong time to enjoy and indulge.
How to Make Crescent Roll Baked Brie
- Start by preheating your oven to 350 degrees F. After that, line a baking sheet with some parchment paper or a silicone mat so nothing sticks. Set aside the baking tray for a minute.
- Next, open up the can of refrigerated crescent roll dough. Take out the dough and unroll it on a cutting board. Separate the dough into two squares using the center seam as a guide. (They won’t be perfectly square, but close enough.)
- Then you’ll want to use your fingers to pinch all the seams in the dough together. We don’t want any cheese leaking out!
- Take one of the squares and place it in the center of the prepared baking sheet. Set this aside.
- Now you’re ready to take your brie cheese out of the fridge and unwrap it. At this point, you have a decision to make. You can leave the white coating on the cheese or you can use a small knife to cut of scrape it off. Once you’re ready, place the cheese round on the center of the dough square that’s on the baking sheet.
- If you’d like to decorate the top of your baked brie, continue with this step, otherwise skip down one. 🙂 Use a small cookie cutter of a knife to cut shapes from the corners of the second dough square. Set the shapes aside.
- Once the cheese is in place, lay the remaining square on top of the cheese and form it to the round. Some of the dough will overlap with the bottom square, no biggie. Just tuck in your cheese in nice a comfy like.
- After that, take the corners of the bottom dough square and bring them up to the center of the cheese. Form the dough around the cheese as you go and press the dough seams together until the cheese is all wrapped up. At this point, you can wrap everything up and refrigerate it until you’re ready to bake it later.
- Next, use a pastry brush to coat the dough with some beaten egg. This will help the dough have a nice shiny, golden brown top and sides. (See: presentation points) If you’re decorating the top, do so now and then brush the decorations with a little more egg.
- Place the baking sheet into the oven and bake for 20 to 25 minutes. When the brie is done, the dough will be golden and your mouth will already be watering.
- Carefully take the baking sheet out of the oven and let your brie rest for 15 minutes. It’s REALLY hard to wait, but this helps the cheese from oozing out all over everything and lets you get a good smear for your crackers or fruit.
Let’s answer the question that’s probably on your mind…
Should you cut the rind off brie before baking?
- The short answer, you don’t have to. It’s edible and won’t hurt you.
- The long answer is that the white rind is actually a type of mold that develops as the cheese ages. It’s edible and adds texture and flavor to the cheese. That being said, if the cheese is old or not stored properly, the rind can take on a strong, unpleasant flavor that’s bitter.
I get that not everyone is into eating the rind, and if you feel the same that’s 100% okay. There’s no right or wrong answer to cutting off the rind. You do you. I make my baked brie both ways depending on my mood and it’s always delicious!
If you don’t want to wrap your brie in crescent roll dough, puff pastry, or whatever – you can just cut off the top of the rind. Leave the sides and bottom intact and they’ll work as a bowl for the gooey, melted baked brie inside.
Can crescent rolls be used as puff pastry?
These are two totally different types of dough. They behave differently and are not an equal switch for most recipes, but the substitution works GREAT here!!
What kind of apples go with brie?
Granny Smith apples are my favorite with brie. Their tart flavor and juicy flesh are the perfect balance to the tangy luscious brie. *swoon*
Other great choices are Golden Delicious, Ambrosia, or Honey Crisp.
What do you serve baked brie with?
Since this brie is wrapped in crescent roll dough, you can really just cut a slice and pop it your mouth. No extras needed.
But if you want to make it a whole plate and have options, I recommend the following.
- Strawberries or some strawberry jam
- Sliced pears
- Sliced apples
- Sliced peaches
- Baguette slices – toasted or not
- Crackers (double carbs, woo!)
Now that you have this gorgeous golden, melty plate of happiness in front of you, it’s time to share with your friends and family! While I’m down with hoarding the whole thing for yourself (and I have) sharing is caring. You’ll be everyone’s favorite person at the party if you share.
More of my favorite brie recipes!
- Baked Brie with Pecan and Bacon
- Cranberry, Brie & Bacon Turkey Sandwich – hello Thanksgiving leftovers win!
- Brie and Sausage Breakfast Casserole
- Peach & Brie Flatbread
- 25 Brie Recipes
Party appetizers to complete your buffet!
- Ham and Cheese Roll Ups
- Easy Shrimp Scampi
- French Onion Dip
- Bacon & Roasted Garlic Deviled Eggs
- More appetizer recipes
Crescent Roll Baked Brie
- 8 ounces refrigerated crescent roll dough (1 can)
- 1 round brie cheese (8 ounces)
- 1 egg beaten
- Preheat oven to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper. Set aside.
- Open the crescent roll can and remove the dough. Unroll dough and separate into 2 squares. Pinch the seams on each square together to seal the dough. Place one dough square on the prepared baking sheet.
- Unwrap the brie. If desired, scrape off the white outer layer or leave the cheese as is. Place cheese in the center of dough on the baking sheet.
- If you want to decorate the top of your dough, cut shapes from the outer corners of the second dough square. Then place the second dough square over the brie and form it around the cheese.
- Bring the corners of the bottom square up to the center of the cheese, form the dough around the brie round, and seal all the seams closed.
- Brush the top and side of the dough with egg using a pastry brush. Add dough decorations on top and brush with more egg.
- Bake for 20 to 25 minutes, or until the crescent dough is golden.
- Remove from the oven and allow to rest for 15 minutes before serving.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.