Gooey Brie Crescent Wrap
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 521
- Total Fat
- 25
- Saturated Fat
- 11
- Carbohydrates
- 62
- Dietary Fiber
- 3
- Sugar
- 25
- Protein
- 16
- Cholesterol
- 69
- Sodium
- 1062
- Total: 35 min
- Active: 10 min
Ingredients
Two 8-ounce packages refrigerated crescent rolls
1/3 cup cranberry preserves/spread
8 ounces Brie, cut into 1/2-inch cubes
1/2 cup chopped pistachios
1/2 cup dried cranberries
1 large egg, beaten
1 tablespoon chopped fresh rosemary plus a few sprigs, for garnish
1 teaspoon flaky sea salt, optional, plus more for serving
2 tablespoons honey
Directions
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
- Remove the crescent rolls from the packages and separate into individual triangles. Place an upturned bowl on the prepared sheet pan and arrange the crescent triangles in a circular star shape around it, with the pointed ends furthest away from the bowl and the thicker ends nearest the bowl, slightly overlapping. Press the overlapping dough to flatten.
- Spread the cranberry preserves onto the dough around the center nearest the bowl and top with the Brie pieces, half the pistachios and half of the dried cranberries. Remove the bowl from the center and fold the pointed ends of the crescent rolls up and over the filling, tucking the tip of each under the base to secure. Brush the top with the beaten egg and sprinkle over the rosemary and flaky salt if using. Bake until golden and gooey, 18 to 20 minutes.
- Drizzle the top of the wreath with the honey. Garnish with the remaining dried cranberries and pistachios and rosemary sprigs. Sprinkle with flaky salt if desired. Allow to cool slightly before transferring the wreath to a board. Serve with a cheese knife to slice and enjoy.