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These oven-baked crescent brie bites are one of those appetizers that look impressive but take almost no effort — flaky, buttery dough wrapped around gooey melted brie with a sweet pop of jam on top. Three ingredients, one glass baking dish, and they disappear every single time.
Why You’ll Love It
Only 3 ingredients — crescent dough, brie, and jam; nothing fancy required
Ready in under 30 minutes — from fridge to table fast, which is rare for something this good
Endlessly customizable — swap the jam flavor and you’ve got a completely different bite every time
Pull-apart presentation — they bake snugly together in the dish so serving is effortless
Crowd-pleaser every time — the buttery dough plus melty Cheese combo wins over pretty much everyone
Ingredient Notes
The crescent rolls are the kind in the refrigerated tube — those pop-open ones that still make me flinch a little every time, no matter how many years I’ve been doing this. Two tubes. That’s all you need for the dough.
The brie — okay, here’s where I’ll say: don’t buy the expensive stuff for this. I know that sounds wrong, but the nice artisan brie with the bloomy rind and the $18 price tag is for eating with crackers and actually appreciating. For baking, a regular grocery store brie works perfectly and it melts just the same. Chill it in the freezer for a few minutes before you cut it. This is actually really important and I skipped it the first time and made a complete mess.
Jam. I use raspberry, usually. Smucker’s or whatever’s on sale. Apricot is genuinely also delicious. Pepper jelly if you have people who like a little heat — I’ve done this, it’s surprisingly good. Honestly, most jams work. I once used fig spread because I had it and someone was coming over and I didn’t want to go back to the store, and those were actually probably the best batch I’ve ever made. I haven’t bought fig spread since, which is typical of me.
Ingredients
- 2 tubes refrigerated crescent roll dough (the regular 8 oz ones)
- 8 oz brie cheese, chilled — chilled is not optional, learn from my mistakes
- About ½ cup fruit jam or preserves — raspberry, apricot, fig, whatever you’ve got; I usually use a little less than the recipe says because I’m always afraid of overflow
Instructions
Preheat your oven to 375°F and grease a 9×13 glass baking dish. The glass matters, in my experience — the metal pans I’ve tried get too hot on the edges and the corners burn before the middle is done. Glass bakes more evenly for these.
Put the brie in the freezer for about ten minutes. While it’s chilling, unroll your crescent dough and press the seams together on each tube so you have two flat rectangles. Cut each rectangle into twelve squares, which — I’ll be honest — is easier to say than to do. My squares are never perfectly even. They’re fine.
Cut the brie into 24 little cubes. The rind is edible, and I leave it on because it holds things together while baking, but if you want to take it off, go ahead. I’ve done it both ways and couldn’t really tell the difference in the final product.
Here’s the part where you build them: put each square of dough in the baking dish, press it down a little, and put a cube of brie in the center. Spoon about a teaspoon of jam on top of the brie — just a small dollop, don’t go crazy or it’ll all bubble out and you’ll have a sticky mess stuck to the bottom of your dish. (I learned this the hard way at some point. I think I used twice as much jam as I needed and spent twenty minutes scrubbing the dish after.)
Pull the corners of the dough up around the brie and pinch them closed on top. Don’t stress about making them perfect. Some of them will come a little unwrapped during baking and cheese will peek out the sides and that’s honestly the best part. Arrange them in the dish snugly — they can be touching, and when they puff up during baking they’ll hold each other together a bit, which means the cheese has less chance to run.
Bake for 15 to 20 minutes, until the tops are a deep golden brown. Mine usually take closer to 18 minutes but ovens vary. Let them rest for at least five minutes before serving — I know it’s hard, but the cheese will settle and they’re much easier to pick up and won’t burn anyone’s mouth.
Variations
I already mentioned the jam swapping, but to add to that: I once put a tiny strip of cooked bacon on top of the brie before folding the dough, and it was excellent. I’ve also done a sprinkle of fresh thyme, which makes them look a little fancier. For kids who don’t like “weird cheese,” swapping the brie for cubes of mozzarella and using strawberry jam works really well — milder, more like a little pizza pocket, but nobody complains. A drizzle of honey after they come out of the oven is something I’ve heard is good. I have not tried this officially but I think it sounds like overkill. I will probably try it this winter.
Storage & Reheating
They keep okay in the fridge for two or three days, though they’re never quite the same as fresh — the dough gets a little soft. Reheat them in the oven at 300°F for about ten minutes, not the microwave. The microwave makes them rubbery and sad, and you’ll regret it. If you’re taking them somewhere, bake them at home, cover the dish with foil, and then rewarm them low and Slow when you arrive. I’ve done this many times and it works.
If you’re planning ahead — and I almost never am, but some people — you can assemble them the night before, keep the dish covered in the fridge, and bake them the next day. Add a few extra minutes to the bake time since they’ll be going in cold.
Oven Baked 3-Ingredient Crescent Brie Bites
Ingredients
- 2 tubes refrigerated crescent roll dough 8 oz each
- 8 oz brie cheese chilled and cut into 24 cubes
- 1/2 cup fruit jam or preserves such as raspberry, apricot, or fig
Instructions
- Preheat the oven to 375°F and grease a 9x13-inch glass baking dish.
- Place the brie in the freezer for about 10 minutes to make it easier to cut.
- Unroll the crescent dough and press the seams together on each tube to form two rectangles.
- Cut each dough rectangle into 12 squares, making 24 squares total.
- Cut the chilled brie into 24 small cubes, leaving the rind on if desired.
- Place each dough square in the prepared baking dish and press it down lightly.
- Add one cube of brie to the center of each dough square.
- Spoon about 1 teaspoon of jam over each piece of brie.
- Pull the dough corners up around the filling and pinch closed at the top.
- Arrange the bites snugly in the dish so they can touch slightly.
- Bake for 15–20 minutes, until puffed and deep golden brown.
- Let the bites rest for at least 5 minutes before serving.