Looking for the perfect appetizer for your holiday entertaining? Look no further. Warm, gooey cheese. A slight tang from cranberries. Soft, flaky crescent roll dough. Cranberry Conserve Brie En Croute. ‘Nuff said.
I love cheese.
I don’t think I’ve ever met a cheese I didn’t like. Although some I obviously like more than others.
Cheese is definitely one of my happy places.
And if it’s warm, melty, and gooey? All.the.better.
So when my friends at Pillsbury wanted me to create a recipe with their crescent dough, my mind immediately went to the warm melted brie that is covered with the soft, flaky dough.
But here’s the thing.
That recipe has been around forever and a day.
Although for good reason.
I needed to do something different.
Natch. Because, after all, that’s why they pay me. ;)
I needed to turn it on its ear.
And that I did.
Because I was in “Thanksgiving mode” last week, my mind immediately went to cranberries.
On top of brie.
With a speck of brown sugar.
Wrapped up in flaky crescent dough.
And baked until all warm and melty … until it reaches sinfully good status.
Oh yes. I went there.
And you totally should too.
Because this recipe could make you a rock star as you begin your holiday entertaining.
Not hosting this year?
Don’t let that stop you. I made mine on a ho-hum Wednesday afternoon and foisted it into the hands of some lucky neighbors.
Holiday be darned, this is perfect for anytime you want a little something special.
Even on just an ordinary day.
Tomorrow? A new broccoli recipe that has the kids begging for more.
- 2 cups fresh cranberries
- 1 orange, peeled, sliced and quartered, and then cut into bite size pieces
- 1/4 cup raisins
- 1/2 cup water, plus two tablespoons
- 1-1/4 cups sugar
- 1 package Pillsbury crescent roll dough
- Two 6.5 oz wheels of brie
- 2 tablespoons of brown sugar
- In large saucepan, combine cranberries, oranges, raisins, and water. Simmer until cranberries are soft (until they split) – this should take about 20-30 minutes.
- Add sugar, stir well and simmer for 10-15 minutes, stirring often. Cool.
- Preheat oven, following crescent roll dough instructions. Spray a baking sheet with non-stick spray. Open the crescent dough and unroll. Press the perforations together to form two small rectangles.
- Trim the top rind off the brie and dig a small well in the top. Place one brie in the center of each crescent roll rectangle. Top each wheel with a 1/4 cup of the cranberry conserve. Sprinkle one tablespoon of brown sugar over each brie wheel. Fold up the dough around the brie, to seal it up.
- Put in the oven and bake for approximately 15-20 minutes or until dough is golden brown.
- Serve with light, buttery crackers. Use the extra conserve as a side dish. In the refrigerator, the conserve will stay good for approximately two weeks.
*I was compensated to develop this recipe as part of my ongoing relationship with Pillsbury.