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Warm, pull-apart appetizers of buttery crescent dough wrapped around molten brie and sweet-tart jam. A foolproof, make-ahead party dish that looks far more complicated than it is.

Oven-Baked 3-Ingredient Crescent Brie Bites

Warm, pull-apart appetizers of buttery crescent dough wrapped around molten brie and sweet-tart jam. A foolproof, make-ahead party dish that looks far more complicated than it is.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 can 8 oz refrigerated crescent roll dough (or certified gluten-free crescent dough, or puff pastry)
  • 8 oz brie cheese chilled well
  • ¼ cup thick fruit jam or preserves raspberry, apricot, or strawberry — or pepper jelly, fig butter, caramelized onion jam

Equipment

  • 9- or 10-inch baking dish (glass is ideal)
  • Sharp knife and cutting board
  • Small spoon for the jam
  • parchment paper (optional)

Method
 

  1. Preheat the oven to 375°F.
  2. Freeze the brie about 10 minutes, then cut into roughly 1-inch cubes, keeping the rind on.
  3. Unroll the crescent dough and separate into triangles.
  4. Place a brie cube near the wide end of each triangle and top with about a teaspoon of jam.
  5. Wrap the dough around the filling and pinch the seams gently, leaving a small opening for steam.
  6. Pack the bites snugly into the baking dish so they touch and support one another.
  7. Bake 18–22 minutes until deep golden and the cheese bubbles at the seams.
  8. Rest about 5 minutes, then serve warm as a pull-apart dish.

Notes

Gluten-free: certified gluten-free crescent dough; brie and jam are naturally gluten-free.
Make ahead: assemble and refrigerate up to 24 hours (add 1–2 minutes to bake), or freeze the assembled dish up to 2–3 months and bake from frozen.
Thick preserves leak far less than thin jelly; a little bubbling is normal and appetizing.
Reheat leftovers in a low oven (about 300°F) so the pastry recrisps — never the microwave.
Double the recipe for larger crowds.