You only need three ingredients for these super easy Crescent Raspberry Brie Bites. The perfect party appetizer, you’ll have these on the table in no time at all.
If you love using crescent rolls, make sure you try this Bacon and Cream Cheese Crescent Appetizer Recipe or this Ham and Cheese Crescent Bake!
I’m a total appetizer girl. One of my very favorite meals of the year is our annual New Year’s dinner when I gather with my family and we all just make appetizers.
But when it comes to entertaining or making multiple appetizers, you need something easy. And fast. And tasty.
These Crescent Raspberry Brie Bites only take 3 ingredients and less than 30 minutes.
You might want to make 2 batches, though – because these babies go fast!
How to Make These Brie Bites
There are very few appetizers that are easier than these! Here is how you make them (full printable recipe and amounts are in the recipe card below!)
- Open your can of crescent rolls and unroll the dough. There should be 8 triangles, but you don’t want to tear them apart. Keep the triangles together in groups of two to form 4 rectangles. Press the middle seams together and flatten out the rectangles slightly.
- Cut each of the rectangles into 4 smaller rectangles. I like to use a pizza cutter to do this.
- Place each of the smaller rectangles into 16 cups of a mini muffin tin that has been sprayed with nonstick cooking spray, forming 16 cups.
- Place a piece of brie in each cup, followed by a dollop of raspberry jam.
- Bake until the crescents are golden brown and the cheese is melted. This only takes about 10 minutes.
- I will serve these both warm and at room temperature. But if you are serving them at room temperature, use your best judgement to not leave them out too long since they do have cheese in them.
More Easy Appetizer Recipes
Berry Stuffed Brie en Croute
Crockpot BBQ Grape Jelly Meatballs
Slow Cooker Spinach Artichoke Dip
Sausage Stuffed Mushrooms
Baked Brie Recipe with Sun-Dried Tomatoes
Crescent Raspberry Brie Bites
Ingredients
- 1 tube (8 oz) refrigerated crescent rolls
- 4 oz Brie cheese
- 3 tablespoons raspberry jam
Instructions
- Preheat the oven to 350ºF. Spray 16 cups in a mini muffin tin. Set aside.
- Unroll the crescent dough. Separate the dough into 4 rectangles by pinching 2 triangles together to form each rectangle. Slightly flatten out the rectangles.
- Cut each rectangle into fourths, making 16 smaller rectangles.
- Arrange the dough in the mini muffin pan, forming 16 small cups.
- Cut the brie into 16 pieces. (You can remove the rind if you want, but I don’t usually remove it.) Place a piece into each of the crescent cups.
- Top each cup with a rounded 1/2 teaspoon of the raspberry jam.
- Bake in the preheated oven for about 10 minutes, or until the crescents are golden and the cheese is bubbly.
- Remove from the oven and serve warm.
C says
Can I prep these the night before and bake the next morning?
Deborah says
I would have to test it to know for sure, but I’m afraid the tops of the crescent rolls would dry out, while the bottom would get soggy. Let me know if you try it!
amy c says
made these for my nye party and they were a hit!