Updated: Jul 11, 2022
I'm the person who always has to have something out to nibble on when people come over. I didn't grow up in the south, but somehow that need to always feed people when they come over is deep inside me, so I guess I fit in really well down here when it comes to that. However, I don't like appetizers that are a big fuss, especially if you have a lot of other things going on. This is why is LOVE baked brie.
This irresistible app has people diving in the second they see it and it is a rather fancy and special looking dish, but it is one the easiest appetizers you'll ever make. It's hard to resist gooey cheese and crescent roll dough and your guests will certainly feel the same.
This can be prepped ahead of time so you just have to put it in the oven to bake when your'e ready, but make sure to cover with plastic wrap otherwise your dough still start to dry out and crack. Make sure to let it rest for about 10 minutes after taking it out of the oven otherwise all of the cheese will ooze onto your platter and you'll be left with a hollow crescent shell. Waiting to the 10 minutes is honestly the hardest part.
I love to serve this with buttery Ritz crackers, sliced apples, and a side of preserves (raspberry and apricot are my favorite, but fig jam would be great too!) If you're unsure about the apples, trust me on it. Brie and apples are a match made in heaven.
Make this for your next get-together. I always serve this when I host Christmas, but it is a great option for Thanksgiving or any upscale or laid-back gathering you're hosting or going to.
Baked Brie Prep Time: 10 minutes | Cook time: 20-25 minutes
Click below to download and print the recipe
I recommend reading the recipe all the way through, including the recipe notes at the bottom, before you start cooking.
1 can of Crescent Roll dough or Crescent Roll sheet (8 oz.)
1 wheel of brie (8 oz.)
Crackers, apples, and jam for serving
Preheat oven to 350°
On parchment paper, roll out the dough from the can and gently press it with your fingers to make the rectangle a bit bigger (or use a well-floured rolling pin). If you're using crescent rolls (instead of the sheet), pinch the seams together so you have a seamless sheet.
Place the brie on top of the dough and bring up the edges to completely wrap the cheese in the dough. You likely will need to cut off some of the dough because there will be too much. It is ok the overlap the dough a bit, but you don't want too much extra otherwise it will not cook through (see above photos).
Flip the wrapped brie over so the seams are face down on the parchment paper and transfer everything to a baking sheet.
Whisk the egg with a teaspoon of water then brush the entire wrapped brie with the egg wash, making sure to get down all of the sides.
Bake in the preheated oven for 20-25 minutes until the dough is golden brown.
Let rest for at least 10 minutes before cutting into the cheese (don't skip this step!)
Serve with crackers, sliced apples, and jam.
*Recipe notes + Variations*
Don't skip the resting step after baking! If you cut into the wheel too soon, the cheese will all ooze out and you'll be left with a pool of cheese on your platter and a hollow crescent cavity. It will still taste delicious, but it won't look so pretty.
You can add a layer of jam on top of the wheel of brie before you wrap it, but I like to put it on the side for serving instead.
Do not overlap too much of the dough. If you have a super thick area of dough, it won't cook through in the oven and you'll be left with a big area of raw dough when you serve. Trim off pieces, as you see in the photos, so you only have a little bit of overlapping (you will need some overlap to make sure the cheese is fully enveloped).
You can use puff pastry instead of Crescent dough if you prefer. Cooking times may vary.
This is a great dish to bring to a party. Bake it at home right before you are going to leave then transfer to your serving platter. Loosely cover with foil for transit. It should be perfect by arrival, depending on how far of a drive you have. If you pop it back in the oven when you arrive at your destination, don't forget to let it rest again before cutting into it.