This Cranberry Brie Crescent Wreath is the ultimate holiday finger food! Crescent roll dough is layered with cranberry sauce and brie cheese, rolled, and formed into a wreath. Before baking we sprinkle over a rosemary pecan mixture and bake until golden brown. This is a fun pull apart appetizer that looks great with any spread. With just 6 ingredients you can whip this up for any holiday event!
A Quick Look At The Recipe
Recipe: Baked Brie & Cranberry Crescent Wreath
Ready In: 40 minutes
Serves: 10 servings
Staple Ingredients: crescent roll dough (from a tube!), canned cranberry sauce, pecans, brie cheese, eggs.
What Makes It Special: elevate the traditional ‘pig in a blanket’ this holiday version has cranberries, brie cheese, chopped pecans, and fresh rosemary. Instead of baking these up individually we form them into a wreath to create a fun pull apart appetizer, fun on any holiday table!
If you’re looking for fast, reliable appetizers you can serve to a ground around the holidays, look no further! I made a pigs in a blanket wreath (crescent rolls with little smokies) once and it was a hit, I knew I had to make another version. The buttery crescents pair well with the tart cranberries and rich brie cheese.
This is fun because you can just pull off individual roll ups! The nutty pecan and rosemary topping adds a nice pop of color and touch of flavor. Pair with these pull apart spinach dip sliders or this French bread pizza! Find all of my light bite recipes here for more inspiration!
More Holiday Finger Food
Key Ingredients
Crescent Roll Dough: Store-bought tubes work perfectly, no need to make homemade dough. Cut each triangle in half.
Brie Cheese: Keep it cold before slicing so it holds its shape, you do not need to cut the rind off. Mozzarella or Gruyere can be substituted.
Cranberry Sauce: Use whole-berry canned sauce for the best texture and color contrast. Pepper jelly or you favorite jam can be substituted.
Pecans: Finely chopped for the topping. Walnuts or pistachios are great swaps.
Fresh Rosemary: for the topping, fresh is best! Thyme or oregano will work.
How to Make the Crescent Wreath
Let’s talk a little about how to make the Cranberry Brie Crescent Wreath (Easy Holiday Appetizer) (The printable instructions are in the recipe card below.)
Quick overview:
- Layer crescents with cranberry sauce and brie, roll, and form into a wreath shape.
- Top with egg wash and the nut mixture. Bake until golden brown.
- Preheat oven to 350 degrees, line a round baking stone or sheet pan with parchment paper.
- Cut each crescent triangle in half to make two pieces. Add about a teaspoon of cranberry sauce to the widest end of the crescent, top with a slice of brie cheese and roll up to the smallest end. Place on the prepared baking stone. Repeat with remaining crescent rolls. Form the roll dough into a wreath shape.
- In a small bowl combine the egg and water, whisk to combine. In a separate bowl combine the chopped rosemary and pecans, mix to combine.
- Brush the top of the crescent wreath with egg wash and sprinkle over the pecan mixture. Bake at 350 for 25-30 minutes or until the dough is cooked and golden brown. Remove from the oven and enjoy immediately!
Rachel’s Chef Tips
- Variations: you can substitute a pepper jelly or jam for the cranberry sauce. Other types of cheese like Gruyere or Havarti would work in substitute for the brie.
- Shape: this wreath can be in a circle or oval shape, this recipe makes a fun pull apart version!
- Bake on parchment: It makes transferring and cleanup effortless, especially if any brie bubbles over. If using a baking stone like me, place a sheet an underneath while baking to catch any spills!
- Make ahead: You can assemble the wreath a few hours early, cover it with plastic wrap, and refrigerate until ready to bake. Just brush with egg wash and top with the pecan mix right before it goes in the oven.
- Serving: serve warm so the brie is still a bit melty, add a drizzle of honey if desired.
Recipe Variation
If you want, this wreath can be made into individual crescent rolls instead of the wreath. Rolls the crescents as directed and arrange them about 2-3″ apart on a baking sheet. They will be into individual rolls instead of on large circle.
Brie and Cranberry Stuff Crescent Wreath
Equipment
Ingredients
- 2, 8 oz. tubes Crescent roll dough
- 8 oz. Brie cheese , sliced into small cubes
- 14 oz. can Cranberry sauce
- 1/4 cup Pecans, finely chopped
- 1-2 sprigs Fresh rosemary, finely chopped
- 1 whole Egg
- 1 tbsp Water
Instructions
- Preheat oven to 350 degrees, line a round baking stone or sheet pan with parchment paper.
- Cut each crescent triangle in half to make two pieces. Add about a teaspoon of cranberry sauce to the widest end of the crescent, top with a slice of brie cheese and roll up to the smallest end. Place on the prepared baking stone. Repeat with remaining crescent rolls. Form the roll dough into a wreath shape.2, 8 oz. tubes Crescent roll dough , 8 oz. Brie cheese , 14 oz. can Cranberry sauce
- In a small bowl combine the egg and water, whisk to combine. In a separate bowl combine the chopped rosemary and pecans, mix to combine.1/4 cup Pecans, 1 whole Egg, 1 tbsp Water, 1-2 sprigs Fresh rosemary
- Brush the top of the crescent wreath with egg wash and sprinkle over the pecan mixture. Bake at 350 for 25-30 minutes or until the dough is cooked and golden brown. Remove from the oven and enjoy immediately!
Notes
- If using a baking stone or unrimed baking sheet, place a pan underneath to catch any drips that might happen while baking!
- Use whole cranberry sauce: It gives the best texture, if using homemade cranberry sauce, make sure it’s thick enough to hold its shape.
- Chill the brie before slicing: Cold brie is easier to cut and helps prevent it from melting out too quickly while baking. Don’t overstuff each crescent roll.
- Brush with egg wash: This gives the wreath the golden brown color and helps the topping to stick.
- Toppings: other toppings can be added along with the pecan and rosemary, other herbs or seasonings add nice flavor. Pistachios or walnuts work instead of pecans.
- Serve warm: serve within 10–15 minutes of baking for the perfect texture. The crescent rolls will easily pull apart. Drizzle with honey if desired.
Nutrition
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Storage, Serving, & Reheating
This crescent wreath is best served warm, straight from the oven, when the brie is soft.
- Serving: serve directly off of the baking pan or transfer the wreath to a large board or serving platter. Drizzle with honey or garnish with rosemary sprigs.
- Storage: If you have leftovers, store them in an airtight container in the fridge for up to 2 days. This is best enjoyed fresh.
- Reheating: Warm crescents in a 325°F oven for about 10 minutes, or until warm. Avoid the microwave — it can make the crescents soggy.
Recipe FAQs
Yes! You can fully assemble the wreath a few hours in advance. Keep it covered in the fridge until you’re ready to bake, then brush with egg wash and pop it straight into the oven.
Canned, whole-berry cranberry sauce gives the best texture. Give it a good stir before using.
No, the rind is edible.
Absolutely. Puff pastry gives a flakier, bakery-style texture, just cut into skinny triangles and assemble the same way.
You can add nuts in the middle of the crescent or add a drizzle of honey on top after baking!
Tools I Recommend
- Sheet Pan or Baking Stone – my go-to sheet pans, these are truly non-stick and clean up nicely.
- Silicone Brush: use this for coating the crescents with the egg wash, I recommend a silicone one and not one with real bristles for longevity!
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
