Crescent-Wrapped Cranberry and Brie

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  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 12 servings
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1 apple, unpeeled, sliced

8 small seedless red or green grape clusters

1 pear, unpeeled, sliced

1 can (8 oz.) Pillsbury ® refrigerated crescent dinner rolls or 1 can (8 oz.) Pillsbury ® Crescent Recipe Creations™ refrigerated flaky dough sheet

1 round (8 oz.) Brie cheese

3 tablespoons whole berry cranberry sauce or cranberry chutney

1 tablespoon chopped pecans

1 egg, beaten


  1. Heat oven to 350 degrees F. High Altitude (3500-6500 ft): No change. Spray cookie sheet with cooking spray.
  2. If using crescent rolls: Unroll dough; separate dough crosswise into 2 sections. Press dough to form 2 squares, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut crosswise into 2 sections. Press dough to form 2 squares.
  3. Cut corners off both dough squares and reserve to use for cutouts. Place 1 dough round on cookie sheet. Cut cheese crosswise into 2 equal layers. Place bottom half of cheese on center of dough circle on cookie sheet. Spread cranberry sauce over cheese. Sprinkle with chopped pecans. Top with remaining cheese half. Bring dough up around side of cheese, pressing and pinching dough.
  4. With small cookie or canape cutter, cut shapes from reserved corners of dough; set aside. Place remaining dough on top of cheese round. Press dough evenly around side of cheese. Brush dough with beaten egg. Top with cutouts; brush with additional beaten egg.
  5. Bake 20 to 30 minutes or until deep golden brown. Cool 15 minutes before serving. To serve, place warm pastry-wrapped cheese on platter. Arrange fruit around cheese.
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