Description
This Cranberry Brie Crescent Wreath is a festive, crowd-pleasing holiday appetizer made with buttery crescent rolls, melty Brie, sweet-tart cranberries, and crunchy pecans. Easy, beautiful, and perfect for entertaining.
Ingredients
-
6 ounces Brie cheese
-
2 (8-ounce) packages refrigerated crescent rolls
-
2 tablespoons Dijon mustard
-
1 cup canned whole-berry cranberry sauce
-
1/3 cup chopped pecans, toasted
-
1 tablespoon water
-
1/2 teaspoon poppy seeds (optional)
Instructions
-
Preheat the oven to 375°F (190°C). Line an extra-large baking sheet with parchment paper.
-
Freeze the Brie for 30 minutes until firm enough to slice, then cut into thin slices and keep refrigerated.
-
Trace a 6-inch circle onto the parchment as a guide.
-
Unroll and separate the crescent roll dough. Arrange the triangles in a sun shape with the short ends touching the circle. Use one package for the first layer and the second package for a staggered second layer. Press seams lightly to seal.
-
Spread the Dijon mustard around the center ring. Top with cranberry sauce, Brie slices, and toasted pecans.
-
Fold each crescent point over the filling and tuck underneath the inner edge to form a wreath.
-
Brush the dough with water and sprinkle with poppy seeds if using.
-
Bake for 20 minutes, or until golden brown.
-
Serve warm or at room temperature.
Notes
Freezing the Brie briefly makes slicing much easier.
Use whole-berry cranberry sauce for the best texture and flavor.
You can assemble the wreath ahead of time, refrigerate, and bake right before serving.
Swap pecans for walnuts or skip the nuts entirely if preferred.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285 kcal
- Sugar: 10 g
- Sodium: 470 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 20 mg