Recipe courtesy of Ree Drummond
Festive Baked Brie Bites
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 24 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 75
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 18 mg
- Sodium
- 128 mg
- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 24 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 75
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 18 mg
- Sodium
- 128 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Cube each wheel of Brie into 12 pieces. They do not need to be perfect cubes. Set aside.
- Mix the cranberries and pistachios together in a small bowl. Set aside.
- Lightly dust a cutting board with flour. Unroll the crescent dough (it should be an 8-by-12-inch sheet) onto the dusted surface. Using a knife, cut 4 lines down the 8-inch side and 6 across on the 12-inch side to get 24 squares.
- Place a cube of Brie in the center of each dough square. Sprinkle about 1/2 teaspoon of the pistachio and cranberry mixture over the top of each cube of Brie. Fold the corners of each square together, lightly pinching to seal everything in. Transfer the bites to the prepared baking sheet.
- Whisk together the egg and 1 tablespoon water in a small bowl and brush the top of each bite with the egg wash. Sprinkle each with a little rosemary and a bit of sea salt. Bake until golden brown, 12 to 14 minutes. Let cool for 2 to 3 minutes.
- Carefully transfer the bites to a serving platter. Scatter the pomegranate seeds around the bites, drizzle with honey and frame the platter with rosemary sprigs for color and festive fun. Enjoy!
