This appetizer has been my go-to for holiday parties and impromptu get-togethers for years. I first made these Cranberry Brie Bites during a snowy December when I needed something quick, pretty, and comforting to bring to a potluck. They came together in under 30 minutes and vanished faster than I could refill the baking sheet. The combination of warm, soft Brie, slightly sweet-tart whole-berry cranberry sauce, and the buttery crisp of crescent dough is a small bite with a lot of personality.

I love how simple ingredients transform into something that looks like it took hours to prepare. The rosemary sprig is a tiny flourish that adds an evergreen aroma and a hint of pine-like herb flavor that pairs beautifully with cranberry and cheese. These are a perfect bridge between sweet and savory—rich, creamy, and bright—and they always prompt guests to ask for the recipe. If you appreciate easy entertaining food that also feels elegant, these bites will become a staple in your repertoire.

Ingredients

• All-purpose flour: A light dusting for your board to prevent the crescent dough from sticking while you roll and cut. Use any standard brand—King Arthur or Pillsbury both work well.
• Crescent dough sheet or rolls (8 ounce): The foundation for the pocket—flaky and buttery. If using pre-formed crescent rolls, pinch the seams together to make a single sheet so the squares hold the filling uniformly.
• Brie cheese (8 ounce wheel): Choose a full-flavored Brie with a thin, edible rind. I prefer a triple-cream style when I want extra silkiness, but standard Brie melts beautifully too—cut into small pieces that will fit into a mini muffin cup.
• Whole-berry cranberry sauce (1 cup): Use whole-berry (not jellied) for texture and visual appeal. Homemade or canned Ocean Spray both work; the berries provide pops of tartness and sweetness that contrast with the cheese.
• Fresh rosemary sprigs: About 2 sprigs will do depending on length—trim into small pieces for garnish. The herb adds an aromatic top note and a festive look.

Instructions

Preheat and prepare: Set the oven to 375°F. Grease a 24-count mini muffin tin thoroughly with cooking spray so the dough releases easily after baking. This temperature crisps the dough without over-melting the Brie. Roll and cut the dough: Lightly dust your counter or cutting board with flour. Unroll the 8-ounce crescent dough sheet; if using crescent rolls, press the seams together to form a uniform sheet. Use a sharp knife or pizza cutter to divide into 24 equal squares—roughly a 6 by 4 grid depending on your sheet size. Fit into tin: Gently press each square into the mini muffin cup, forming a small cup with four corners slightly folded toward the center. The dough should line the tin and create a shallow well for the filling. Prepare the Brie: Trim the Brie rind if you prefer a creamier melt, or leave it intact for a subtle texture contrast. Cut the Brie into small pieces about the size of a large pea or quarter-inch cube so it melts evenly inside each dough cup. Assemble the bites: Place a piece of Brie into each dough-lined cup. Add a generous spoonful—about 1 teaspoon—of whole-berry cranberry sauce on top of the cheese, letting a few berries remain whole for texture. Press a short piece of rosemary sprig into each bite as garnish and aromatic finish. Bake to golden: Place the tin in the oven and bake until the crescent dough is a light golden brown and the Brie is softened, about 12–16 minutes. Watch the first batch closely—ovens vary. Remove when golden and allow to cool for 2–3 minutes so the cheese firms slightly before serving warm.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet and warm in a 325°F oven for 8–10 minutes until heated through and the pastry regains crispness. Avoid microwaving if you want to preserve the texture—microwaving will make the pastry soggy and the cheese overly fluid. For longer storage, freeze baked pieces on a sheet pan until solid, then transfer to a freezer-safe container; thaw in the refrigerator overnight before reheating.

Ingredient Substitutions

If you need to swap ingredients, use puff pastry instead of crescent dough for a flakier, layered texture—cut puff into 24 squares and dock lightly. For a nutty crunch, sprinkle chopped toasted pecans or walnuts on top of the cranberry before baking. If avoiding dairy, substitute a firm plant-based spreadable cheese that melts (expect a slightly different mouthfeel). For a less sweet profile, use a savory chutney or fig jam in place of cranberry.

Serving Suggestions

Arrange these on a warm platter and garnish with additional rosemary sprigs and thinly sliced pears or apple slices for a festive spread. They pair well with a bright winter salad (arugula with vinaigrette), charcuterie board items, or a glass of sparkling wine or dry Riesling. For a buffet, place them near small plates and cocktail napkins so guests can serve themselves easily.

Cultural Background

Small filled pastries are a cross-cultural concept—little parcels of bread or dough that encase sweet or savory fillings appear in many traditions. This American adaptation pulls inspiration from classic cheese and fruit pairings often seen on holiday tables. The use of cranberry is seasonal in the U.S., making these especially popular around Thanksgiving and Christmas, while Brie contributes a European soft-cheese influence reminiscent of French hors d'oeuvres.

Seasonal Adaptations

In winter, keep the original cranberry and rosemary pairing. For spring or summer, swap cranberry for apricot preserves or a cherry compote and garnish with thyme or basil for a brighter herb note. For autumnal gatherings, add a pinch of cinnamon to the cranberry or top with a few roasted pumpkin seeds for texture. These small swaps shift the flavor profile while keeping the same simple technique.

Meal Prep Tips

Assemble the dough cups and fill them with cheese and cranberry, then cover the tin tightly with plastic wrap and refrigerate for up to 24 hours—bake just before serving for the best texture. If transporting to a party, bake at home and reheat in the host's oven briefly, or keep in an insulated carrier to maintain warmth. Use disposable mini muffin tins for easy transport and cleanup when catering a larger event.

These small bites strike a wonderful balance between ease and elegance—perfect for sharing, customizing, and enjoying with friends and family. Try them once and they’ll likely earn a place on your holiday menu rotation.