Raspberry and Black Pepper Baked Brie Bites

Just a little pepper adds an unexpected twist to the classic holiday baked brie. Make it mini to up the wow factor.

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


oz very cold Brie cheese
cans (8 oz each) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
cup raspberry preserves
teaspoon cracked black pepper
  • 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.
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