When it comes to party-ready appetizers, Crescent Roll Baked Brie is hard to beat. It’s quick to prepare, elegant, and always a crowd-pleaser—perfect for gatherings or an indulgent night in.
I have a serious soft spot for brie. I buy the small spreadable wedges for crackers, sliced rounds for bruschetta, and full wheels for baking. This baked brie wrapped in crescent roll dough is one of my favorite party appetizers because it feels special without being fussy.
There are many delightful toppings you can add to baked brie, but sometimes simplicity is best. Instead of puff pastry, I love using buttery crescent roll dough to hug the cheese—it’s flaky, rich, and so satisfying.
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One of the nicest things about this recipe is how flexible it is.
- Want to skip decorating the top? Leave it simple—no problem.
- Want to add a sweet jam or fruit on the cheese before wrapping? Go for it—apricot, fig, or strawberry jam are excellent choices.
- Apples or strawberries pair beautifully with the melted brie if you’d like to serve fruit alongside it.
- You can assemble the whole thing ahead of time, wrap it tightly, and bake it just before serving. Great for party prep.
This baked brie is ideal for birthdays, holiday gatherings, or any occasion when you’ve opened a nice bottle of wine. There’s never a wrong time to enjoy it.
How to Make Crescent Roll Baked Brie
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat so the baked brie won’t stick.
- Open a can of refrigerated crescent roll dough and unroll it on a clean surface. Separate the dough into two approximate squares using the center seam. They don’t need to be perfect.
- Pinch the seams of each square together so there are no gaps where the cheese could leak during baking.
- Place one dough square in the center of the prepared baking sheet.
- Unwrap the brie wheel and decide whether you want to leave the rind intact or remove the top. Both work—leaving the rind keeps more structure, while removing the top exposes the cheese for toppings.
- Put the brie round in the center of the dough square on the baking sheet.
- If you’d like decorative shapes on top, use a small cutter or a knife to cut shapes from the second dough square and set them aside.
- Lay the second dough square over the brie, molding it gently to the round. Tuck and press any overlapping dough to enclose the cheese neatly.
- Bring the corners of the bottom square up toward the center and seal the seams so the brie is fully wrapped. At this point you can refrigerate the assembled wheel if you want to bake it later.
- Brush the top and sides of the dough with a beaten egg. This step gives the crust a beautiful golden shine. If you added dough decorations, brush them as well.
- Bake for 20 to 25 minutes, until the crescent dough is golden brown and puffed.
- Remove from the oven and let the baked brie rest for about 15 minutes. Waiting allows the cheese to settle so it’s easier to serve without losing all the melted goodness.
Should you cut the rind off brie before baking?
- No, you don’t have to remove the rind. It’s edible and contributes texture and flavor.
- The rind forms naturally as the cheese ages and typically adds an earthy element. If a wheel is overly aged or has been stored poorly, the rind can taste bitter; in that case you may prefer to remove it.
Many people enjoy the rind, but if you prefer not to eat it, remove only the top and leave the sides and bottom intact to act as a shell that holds the melted cheese.
Can crescent rolls be used instead of puff pastry?
Crescent roll dough and puff pastry are different, but for this baked brie the crescent dough works wonderfully. It yields a tender, buttery crust and is more convenient for a quick appetizer.
Which apples pair best with brie?
Granny Smith apples are a top choice because their bright tartness balances the rich, creamy brie. Other excellent options include Honeycrisp, Golden Delicious, and Ambrosia.
What to serve with baked brie?
Because the brie is enclosed in crescent roll dough, you can simply slice and serve it on its own. To make a fuller spread, consider these accompaniments:
- Honey or a drizzle of maple syrup
- Fresh strawberries or a spoonful of strawberry jam
- Sliced pears or apples
- Fresh grapes
- Sliced peaches in season
- Toasted baguette slices
- Assorted crackers
- Chopped nuts such as pecans or walnuts
Once your golden, melty baked brie is ready, serve it warm and watch it disappear. It’s easy to hog the whole thing, but sharing makes you the star of the party.
Recipe
Crescent Roll Baked Brie
Ingredients
- 8 ounces refrigerated crescent roll dough (1 can)
- 1 round brie cheese (about 8 ounces)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
- Unroll the crescent dough and separate it into two squares, sealing seams by pinching the dough together. Place one square on the prepared sheet.
- Unwrap the brie and, if you prefer, remove the top rind. Place the brie in the center of the dough square.
- Optionally cut decorative shapes from the second dough square. Place the second square over the brie and form it around the cheese.
- Bring the corners of the bottom square up to seal the wheel and press seams closed. Refrigerate now if baking later.
- Brush the dough with beaten egg for a golden finish. Add decorative pieces and brush them as well.
- Bake 20–25 minutes, until the crust is golden and puffed.
- Remove from oven and let rest 15 minutes before serving.
Nutrition (per serving)
Calories: 269 | Carbohydrates: 15 g | Protein: 10 g | Fat: 19 g