These mini baked brie crescent rolls are super simple and so delicious! They are perfect for the holidays and gatherings. Everyone I’ve served them to loves them!
I serve these brie stuffed crescent rolls as appetizers and in my bread basket as a side for holiday meals. They are quick to make and versatile, so if you don’t have brie cheese, substitute it with whatever you love!
Store-bought crescent dough (like from Pillsbury) makes these easy, but any brand or homemade pizza dough works well! If you love brie, I highly recommend our brie stuffed bread rolls or this brie with hot honey!
How to Make Baked Brie Roll Ups
These crescent rolls really could not get any easier. Place a big piece of brie onto the long end of a crescent dough triangle, tuck in the sides, and roll up. Then brush the tops with egg wash so they turn shiny and golden brown after baking. I also add a pecan half and some sea salt to the top before baking. I love the way it looks.
The rolls take about 15 minutes to bake and are perfect for parties or as a side dish. A little brie might escape during baking, but the rolls will still taste amazing. See our holiday recipes or appetizer recipes for more recipes like this one.
Baked Brie Crescent Rolls
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- TOTAL
We use store-bought crescent dough for these easy mini baked brie rolls. Brie is excellent, but most cheeses will work as a substitute. Adding more fillings, such as diced olives, ham, or jam, is also great.
You Will Need
1 (8oz) can refrigerated crescent dinner rolls
6 ounces brie cheese
1 large egg
1 tablespoon water
8 pecan halves
Coarse sea salt for sprinkling on top
Directions
1Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2Separate the crescent dough into 8 triangles and then slice the brie into 8 pieces.
3Place one piece of brie onto the wider end of a dough triangle. Fold in the sides, then roll the dough into a tight packet, making sure the ends are closed so the cheese won’t come out during baking. Repeat with remaining dough triangles and place the rolls onto the baking sheet.
4Whisk the egg and water in a small bowl, then use a pastry brush to lightly brush the tops with egg wash. Press one pecan half onto the top and sprinkle with salt.
5Bake until golden brown, 12 to 15 minutes. Cool on the baking sheet for 10 to 15 minutes before serving.
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If not able to serve immediately, are these good once cooled off? If not, can they be microwaved? I want to make these to bring to an event, so they would have to come out of the oven 30 minutes before serving.
Also, has anyone tried making these as a smaller version to serve among a table with multiple appetizers? (maybe 16 smaller rolls instead of 8 regular size rolls?)
Hi Vicky, These are lovely warm or at room temperature. You can absolutely reheat them in the oven or microwave.
These are so so good!! I put a cranberry on top of each one for a festive touch! So glad I found this recipe.
So happy youe enjoyed them, Majella!
Can these be baked ahead & frozen for future use.
Hi Eileen, We have never done this ourselves, but I do not see why you could not freeze them.
I made maple bacon onion jam & spread on dough before adding cheese. Amazing!!!
I must giggle/ laugh at mine. Each one has leaked so much I am hoping to put some on top of each. i must have put to much cheese in each. I wish I could have shown a picture of them. But they were good
Oh no! Next time, do your best to tuck the sides. Some brie will usually come out, but honestly it will still be delicious.
I know this is probably a stupid question…, but do you remove the white rind from Brie ? And if so , How do you remove, and then be able to cut Brie in squares when the Brie is sooo soft? I need help here…Please somebody answer me soon, thanks for your time.
No, we don’t remove any rind from the brie.
These look delicious! I want to make them for an upcoming party of 35 people. Do you think it’s possible to roll up the Brie and seal it ahead of time (hours before), refrigerate and then add the rest (egg wash, pecans and salt) before baking?
Hi Kate, Good question! I think you should be fine, although I have never actually tried making these in advance. If you try it, we’d love to hear how it went.
What a simple yet elegant idea for an appetizer — can’t wait to try it!