This Cranberry Brie Crescent Wreath is the perfect appetizer for the holiday season. Not only are these easy to make appetizers delicious they’re so easy to assemble!
Who else is SO ready for the holidays!? I think that I get a little excited too quickly because my job requires me to start working on holiday content early. I’m not going to lie, though, I’m definitely not mad about it.
I think the folks at grocery stores get just as excited about the holidays as I do because they get to start putting out Christmas decorations in October. I’m showing you JUST how pumped I am today by sharing my first-holiday recipe, this beautiful Cranberry Brie Crescent Wreath using the Pillsbury Original Crescent Rolls Twin Pack 8.
My husband and I bought our first home over the summer and I can’t wait to start making wonderful family memories in this house. I’m planning on having a big Christmas party for our families and I am so beyond excited.
My Pinterest is getting a pretty good workout to say the least. Of course, my favorite part of holiday entertaining is cooking. I was so pleased with how this beautiful wreath turned out, so much so I think my friends and family are going to get tired of me making it this season.
But seriously, how cute is it? I’m so happy with it and it couldn’t have been done without Pillsbury Original Crescent Rolls. They’ve been a kitchen staple of mine for years, but there are so many things you can do with them that goes beyond a roll.
I really hope you all enjoy this recipe, I can’t wait to try different variations of it down the road. Let me know if you make it and tag me on social media if you do!
Love brie? Who doesn’t! Check out this Baked Brie With Red Wine Cherries and Candied Bacon & Pistachios.
- Crescent Rolls Twin Pack 8 oz
- 2 cups fresh cranberries
- 1 stem of rosemary
- 1/2 cup apple cider
- 1/2 cup sugar
- 1 - 8 oz wheel of brie
- spiced pecans (recipe below)
- additional cranberries and rosemary to garnish
- Begin by making the cranberry sauce. In a medium-sized saucepan over medium heat, dissolve the sugar in the apple cider. Stir in the cranberries and stem of rosemary and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl, discard the rosemary stem. Allow to thicken and cool at room temperature before assembling your wreath.
- Preheat oven to 350 degrees Fahrenheit.
- Open your twin pack of Pillsbury Original Crescent Rolls and roll them out on a cutting board. Press together the perforations of the rolls to create a solid sheet of dough.
- Split the cranberry sauce between the two sheets of dough and gently spread all over, leaving a square at the bottom for the cheese.
- Using a pizza cutter, cut out 1-inch lengthwise strips of the crescent dough.
- Remove your brie from the package and trim off the top and bottom rind. Cut into 1-inch squares (they don't have to be perfect).
- Place one square of brie on the exposed portion of the crescent dough and roll towards the other side, keeping it as tight as possible like you're making a cinnamon roll. Repeat for all of the strips.
- Place the rolls on a parchment or Silpat-lined baking sheet in the shape of a wreath. You can either do one giant one (it may take a few minutes longer to bake) or two smaller ones. I chose to make two.
- Bake in the preheated oven for 12-15 minutes until golden brown and bubbly.
While the wreath is still warm, top each roll with a spiced pecan.
- Decorate with additional cranberries and rosemary for a festive centerpiece!
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon smoked paprika
- 1/2 pound pecan halves
- 2 tablespoons unsalted butter, cut into small pats
- 3 tablespoons packed dark brown sugar
- 1 1/2 tablespoons water
Line a clean counter or baking sheet with a piece of parchment paper or foil.
Mix the spices together in a small bowl and set aside.
Place the nuts in a cast-iron skillet and set over medium heat. Cook, stirring frequently with a large wooden spoon or spatula for 4 to 5 minutes or until the pecans begin to brown release their aroma.
Stir in the spices until just fragrant (15-30 seconds) then add the butter pats and stir to melt. Follow that with the sugar. When thoroughly mixed add the water. Stir 2 to 3 minutes or until the sugar has completely and the nuts look glazed. Sprinkle over with the kosher salt and remove from heat.
Spread the nuts evenly onto the parchment or foil so that they don't dry in clumps. Cool completely before transferring to an airtight container for storage at room temp for up to three weeks.