Description
A festive and savory Bacon Brie Crescent Wreath paired with a tangy homemade cranberry compote, perfect for holiday gatherings or cozy appetizers. This delightful wreath features flaky crescent dough filled with creamy Brie cheese, crispy bacon, and fresh rosemary, baked to golden perfection and served alongside a sweet and zesty cranberry sauce.
Ingredients
Scale
Bacon Brie Wreath
- 2 cans crescent roll dough
- 1 8 oz wheel of Brie cheese, cut into small cubes
- 8 slices thick cut bacon, cooked and crumbled
- ½ tablespoon fresh rosemary, chopped finely
- 2 large eggs, lightly beaten
- Flaky sea salt, such as Maldon, to taste
- Freshly ground black pepper, to taste
Cranberry Compote
- 12 oz fresh cranberries
- ¾ cup light brown sugar
- ½ cup water
- 1 orange, zested and juiced
Instructions
- Prepare the Cranberry Compote: In a saucepan, combine fresh cranberries, light brown sugar, and water. Simmer over medium heat for about 10 minutes, stirring occasionally. Once the cranberries begin to pop, add the orange zest and juice. Continue cooking until the mixture thickens, about 5 to 7 minutes. Remove from heat and set aside to cool.
- Preheat Oven & Arrange Dough: Preheat your oven to 375°F (190°C). Unroll the crescent dough and arrange it on a large baking sheet in a circular shape, ensuring the wide ends face outward and leaving space in the middle for the filling.
- Mix and Add Filling: In a bowl, combine the cubed Brie cheese, crumbled bacon, and chopped rosemary. Spoon this mixture evenly onto the dough ring, taking care not to overfill.
- Shape the Wreath: Fold the edges of the dough over the filling to create a wreath shape, pinching the seams together to seal and encase the filling nicely.
- Egg Wash and Season: Brush the entire wreath with the lightly beaten eggs to promote browning. Sprinkle flaky sea salt and freshly ground black pepper evenly over the top.
- Bake the Wreath: Place the baking sheet in the preheated oven and bake for 15 to 18 minutes, or until the dough is golden brown, puffed, and cooked through.
- Cool and Serve: Remove from the oven and allow the wreath to cool for a few minutes. Serve warm with the cooled cranberry compote on the side for dipping.
Notes
- Cook the bacon ahead to save time and ensure crispiness.
- Allow the cranberry compote to cool before serving to thicken properly.
- Use a sharp knife to cut the Brie into small uniform cubes for even melting.
- For a more herbaceous flavor, fresh rosemary is preferred over dried.
- Flaky sea salt adds texture and bursts of flavor—don’t skip it.
- The wreath can be assembled a few hours ahead and refrigerated before baking; just increase baking time slightly if baking from cold.
