Raspberry and Black Pepper Baked Brie Bites

Blogger Lauren Keating of Healthy-Delicious.com shares a festive holiday appetizer.

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  • prep time 15 min
  • total time 45 min
  • ingredients 5
  • servings 24
 

Ingredients

8
oz very cold Brie cheese
2
cans (8 oz each) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
1/4
cup raspberry preserves
24
raspberries
1/2
teaspoon cracked black pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Use vegetable peeler to remove rind from Brie. Cut Brie into 24 pieces. Set aside.
  • 2 Unroll dough onto work surface; cut into 24 rectangles (12 rectangles from each can). Gently pull short ends of each rectangle to create square. Arrange squares on cookie sheet.
  • 3 Top each square with 1/2 teaspoon raspberry preserves. Top each with 1 piece of Brie and 1 raspberry. Season with pepper. For each square, bring opposite corners of dough together over filling. Pinch to seal. Repeat with remaining dough, pinching seams to seal.
  • 4 Bake 12 to 14 minutes or until golden brown. Let rest 5 minutes before serving. Serve warm or at room temperature.
  • 1 Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Use vegetable peeler to remove rind from Brie. Cut Brie into 24 pieces. Set aside.
  • 2 Unroll dough onto work surface; cut into 24 rectangles (12 rectangles from each can). Gently pull short ends of each rectangle to create square. Arrange squares on cookie sheet.
  • 3 Top each square with 1/2 teaspoon raspberry preserves. Top each with 1 piece of Brie and 1 raspberry. Season with pepper. For each square, bring opposite corners of dough together over filling. Pinch to seal. Repeat with remaining dough, pinching seams to seal.
  • 4 Bake 12 to 14 minutes or until golden brown. Let rest 5 minutes before serving. Serve warm or at room temperature.

EXPERT TIPS

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Expert Tips

Brie is soft and can be difficult to cut--put it in the freezer for 10 minutes to help it firm up before cutting.

Although the rind of the Brie is edible, it can prevent the pastry from sticking to the cheese--but it’s ok if you can’t remove it all.

Nutritional information

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