When it comes to crowd-pleasing appetizers, Crescent Roll Baked Brie is hard to beat. Simple to prepare and always a hit, this melty, golden-cheesy treat is perfect for parties or just a cozy night with a bottle of wine.
I’m a huge brie fan: I buy the little spreadable wedges for crackers, pre-sliced rounds for bruschetta, and whole wheels to bake. Baked brie is a timeless party appetizer and there are so many ways to dress it up — but sometimes the simplest version is the best. Wrapping a wheel of brie in buttery crescent roll dough creates a flaky, golden shell that pairs beautifully with the creamy cheese inside.
This recipe is flexible. Skip decorative dough cut-outs if you want to keep things easy. Add a spoonful of jam, some chopped nuts, or thin apple slices on top before wrapping if you want extra flavor. Apples, pears, strawberries, honey and toasted baguette slices all pair wonderfully with baked brie. You can even assemble it ahead of time, refrigerate it wrapped, and bake it when guests arrive — a definite party-prep win.
How to Make Crescent Roll Baked Brie
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat and set it aside.
- Open the can of refrigerated crescent roll dough and unroll it on a cutting board. Separate the dough into two pieces along the center seam so you have two roughly square pieces.
- Pinch the seams with your fingers to seal them so the cheese won’t leak out while baking.
- Place one dough square in the center of the prepared baking sheet.
- Unwrap the brie. You can leave the white rind intact — it’s edible — or use a small knife to remove it if you prefer. Place the brie round in the center of the dough square on the baking sheet.
- If you want to decorate the top, use a cookie cutter or knife to cut shapes from the corners of the second dough square and set them aside.
- Lay the second dough square over the brie, gently forming it to the cheese. Tuck and fold the edges together so the brie is sealed; overlap is fine.
- Bring the corners of the bottom dough square up around the brie, pressing seams together until the cheese is completely wrapped. At this point you can wrap the whole thing and refrigerate it to bake later if needed.
- Brush the dough with beaten egg using a pastry brush to promote a shiny, golden finish. If you added decorative dough shapes, place them on top and brush them with egg as well.
- Bake for 20–25 minutes, until the crescent dough is golden brown.
- Remove from the oven and allow the baked brie to rest for about 15 minutes. This short cooling period helps the cheese set slightly so it won’t run out immediately when cut.
Should you cut the rind off brie before baking?
- No, you don’t have to. The white rind is edible and adds texture and flavor.
- That said, the rind is a natural surface mold that forms as the cheese ages. If a wheel is old or improperly stored it can develop a stronger, bitter flavor. If that concerns you, remove the top rind before baking or partially remove it and leave the sides to act as a bowl for the melted cheese.
Ultimately it comes down to personal preference. I make baked brie both ways depending on the situation and both are delicious.
Can crescent rolls be used as puff pastry?
They are different doughs and won’t behave exactly the same, but crescent roll dough works very well for this baked brie recipe. It creates a buttery, flaky exterior and is an easy shortcut when you don’t want to work with puff pastry.
What kind of apples go with brie?
Granny Smith is my top pick for pairing with brie because its tartness balances the rich, creamy cheese. Other great choices include Honeycrisp, Golden Delicious, and Ambrosia.
What to serve with baked brie
When the brie is wrapped in crescent dough you can simply slice and serve it, but a few extras make a beautiful spread. Consider:
- Honey
- Strawberries or strawberry jam
- Sliced pears
- Sliced apples
- Nuts (pecans, walnuts, or almonds)
- Grapes
- Sliced peaches
- Baguette slices, toasted or fresh
- Crackers
With a golden, melty wheel of baked brie on the table, it’s time to share. Though it’s tempting to keep it all to yourself, offering slices to friends and family will make you the party hero.
Recipe
Crescent Roll Baked Brie
Julie Kotzbach
Ingredients
- 8 ounces refrigerated crescent roll dough (1 can)
- 1 round brie cheese (8 ounces)
- 1 egg, beaten
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat and set aside.
- Open the crescent roll can, unroll the dough, and separate into two squares. Pinch seams to seal and place one square on the prepared baking sheet.
- Unwrap the brie. Leave the rind on or remove the top layer if preferred. Place the brie in the center of the dough square on the sheet.
- If decorating, cut shapes from the corners of the second dough square. Place that square over the brie and form it around the cheese.
- Bring the corners of the bottom square up to the center and seal all seams so the brie is fully wrapped.
- Brush the dough with beaten egg. Add any dough decorations and brush them, too.
- Bake 20–25 minutes, until the dough is golden brown.
- Remove from oven and let rest 15 minutes before serving.
Nutrition
Carbohydrates: 15 g
Protein: 10 g
Fat: 19 g
Saturated Fat: 10 g
Cholesterol: 65 mg
Sodium: 545 mg
Potassium: 68 mg
Sugar: 4 g
Vitamin A: 263 IU
Calcium: 74 mg
Iron: 1 mg
All nutritional information is an estimate and will vary by brands, measurements, and portion sizes.