Sun-Dried Tomato & Pesto Brie en Croute

Brie en Croute is so easy to make and gooey & delicious! Full of creamy brie, savory sun-dried tomatoes & pesto, it’s a crazy good appetizer!

Why We Love Baked Brie en Croute

• Brie en Croute, which is just “brie baked in a crust”, is a delicious and fancy-feeling appetizer that could not be easier to make! Impress your friends and family without breaking a sweat while snacking on this melty brie, flavorful pesto, and sun-dried tomatoes, wrapped in a flaky crust!
• Dress up the appetizer selection with beautiful Brie en Croute, especially during the winter holidays when the red of the sun-dried tomatoes and the green pesto really pop, for an extra festive presentation!
• Light, sweet-tart apples like Granny Smith are perfect to serve with this Brie en Croute recipe, along with your favorite crackers and sliced baguette.
• The amount of sun-dried tomatoes and pesto used in this dish is a good starting amount but go with your taste and go big or go little but as long as it’s made how you like it, you’re sure to love it!

Ingredients You’ll Need to Make Brie en Croute with Crescent Rolls

DOUGH: Keep this appetizer simple by using a can of refrigerated crescent roll dough, or if you prefer, you can use puff pastry.

BRIE: Purchase a small wheel of brie cheese to make this recipe. There are a variety of brie available so choose your favorite or go with what can be found at the store – all brie is delicious! Leave the edible rind on to make this appetizer easy or cut it away if you don’t care for it.

TOPPINGS: You will need sun-dried tomatoes packed in oil and your favorite pesto for topping the brie, or make homemade pesto, it’s super easy.

FOR DIPPING: Grab a couple of Granny Smith apples and a baguette to slice to serve with this brie en croute.

How to Make Brie en Croute

Jump to Recipe

STEP 1 Preheat the oven to 375 degrees F and line a baking sheet with parchment paper or a silicone mat. Open the roll of crescent rolls and separate the dough into two rectangles, along the middle perforation. Place one rectangle of dough on the baking sheet and set the unwrapped wheel of brie in the center.

STEP 2 Spoon the pesto over the brie, and spread it out to the edges. Then top the pesto with sun-dried tomatoes.

STEP 3 Lay the second rectangle of dough over the top of the brie and press the edges of the dough together to seal.

STEP 4 Bring the bottom corners of the dough up to the top layer of the dough and pinch the seams together.

STEP 5 Bake the Brie en Croute for 11-13 minutes, or until golden. Remove the brie from the oven and allow it to rest for a bit. Transfer the baked brie to a serving plate along with apple and baguette slices and serve.

Tips & Tricks

• Give the Brie en Croute a little time to cool, around at least 15 minutes, so that the cheese doesn’t flood out as soon as it is cut open.
• Easily make a Brie en Croute for one (or two) by wrapping a wedge of brie or a mini brie wheel, rather than an entire regular-sized wheel, in crescent roll dough and following the recipe as written! This is a really fun way to make individual appetizer plates for dinner parties too.
• Make this Brie en Croute ahead of time by assembling it, wrapping it tightly with plastic wrap, and then refrigerating it until you are ready to bake it.
• Remember to pinch all of the seams of the crescent roll dough together to prevent any cheese from leaking out while baking!

Brie en Croute Recipe FAQ

Do you remove the rind on the brie before baking it?

To keep the brie rind on or cut it away is a matter of preference. Some people don’t enjoy the taste of the rind while others don’t notice it so go with how you like it best.

The rind develops as the cheese ages and gives the brie not only more flavor but texture as well so it can be quite delicious. However, some brie is not always stored correctly or can be a little old. If you’re not sure which way to go, unwrap your brie and give it a sniff – does it smell like cheese or kind of strong? You might think about cutting the rind off if your nose doesn’t like it.

Do you bake brie covered or uncovered?

Brie is a wonderfully creamy cheese that doesn’t require much convincing to melt! If you cut the rind off the brie, it will go everywhere and you’ll want to make sure it’s wrapped in crescent roll or puff pastry dough. If you leave the rind on, you can bake the brie as is. The baked cheese can be cut open and eaten, or you can carefully cut just the top off and use the rind as a bowl for dipping.

The real key to baking any kind of brie is to make sure the baking sheet you’re using is covered! Sometimes brie will leak and as long as it leaks on the parchment paper you can still serve it and clean up will still be easy!

What mixes well with brie?

Sweet foods like strawberries and honey and savory foods like bacon and nuts are all amazing with brie. Granny Smith apples, which are sweet and tart, are so mouthwateringly amazing with brie, that they’re a must-have! Bread slices and herby crackers are delicious options for dipping, especially sturdy crackers for ultimate scooping. Serve a beautiful variety of fruits, such as berries, grapes, and figs alongside the brie for pops of sweetness that pair so deliciously well with the creamy cheese.

Other Recipes You May Like

• Crescent Roll Baked Brie
• Baked Brie with Pecans and Bacon
• Honey, Fig and Brie Bruschetta
• Brie and Sausage Breakfast Casserole
• Peach & Brie Flatbread Recipe