Crescent-Wrapped Brie

Crescent-Wrapped Brie

Pillsbury(R) Crescents 0

"Serve this elegant, yet easy, appetizer with one or more of the following toppings: chutney, jalapeno jelly, fruit preserves or salsa."

Ingredients 1 h {{adjustedServings}} servings 213 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 368 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Heat oven to 350 degrees F. Unroll dough and separate crosswise into 2 sections; press dough into 2 squares, firmly pressing perforations to seal. Place cheese round on center of 1 dough square.
  2. With small cookie or canape cutter, cut 1 shape from each corner of remaining dough square; set cutouts aside. Place remaining dough square on top of cheese round. Press dough evenly around cheese, folding bottom edges over top edges; press to seal completely. Place on ungreased cookie sheet. Brush dough with egg. Top with cutouts; brush with egg.
  3. Bake 20 to 24 minutes or until golden brown. Remove from cookie sheet; place on serving plate. Cool 15 minutes. Serve warm with crackers.
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Reviews 130

  1. 180 Ratings


Super simple. I accidentally grabbed the "buttery" crescent rolls and it just make it more delicious! I used some floss to remove some of brine and cut the round of brie is half horizontally. I put the bottom half on the crescent roll, put a huge glob of fig spread on the cheese, then capped it off with the other half of the cheese and more crescent roll. Be sure to press the creases together real well. One tip I learned was to bake it in a shallow round dish that you can serve the brie in. This way, if it starts to leak while baking, it's no big deal. Enjoy!


This has been a favorite for years. One big change is to add a couple of large tablespoons of pesto on top of the brie and then seal. It really makes a difference

Lynn Presecky Fetting

I have been making this brie for the past year and each time everyone loves it! I have also put an apricot preserve on top of the brie and then covered with the crescents. You can also try cranberry chutney, walnuts cooked with fresh cranberries and some brown sugar, use your imagination! This can be a show stopper!