Festive Baked Brie Bites Recipe

• Level: Easy
• Yield: 24 pieces
• Nutritional Information Per Serving (1 of 24 pieces): Calories 75, Total Fat 4 g, Saturated Fat 2 g, Carbohydrates 6 g, Dietary Fiber 0 g, Sugar 2 g, Protein 4 g, Cholesterol 18 mg, Sodium 128 mg
• Total Time: 35 minutes
• Active Time: 15 minutes

Ingredients

• Two wheels of Brie cheese, 4 to 5 ounces each
• 3 tablespoons dried cranberries, finely chopped
• 3 tablespoons shelled pistachios, finely chopped
• All-purpose flour, for dusting
• One 8-ounce sheet of refrigerated crescent roll dough
• 1 large egg, beaten
• 1 teaspoon fresh rosemary, chopped, plus whole sprigs for garnish
• 1 teaspoon sea salt
• 1/4 cup pomegranate seeds
• Honey, for drizzling

Instructions

1. Preheat your oven to 375F (190C). Line a baking sheet with parchment paper for easy cleanup.
2. Cut each Brie wheel into 12 piecesno need for perfect cubes. Set them aside and get ready to create bite-sized bliss!
3. In a small bowl, mix the finely chopped cranberries and pistachios. This festive combo will bring sweet-tart crunch to every bite.
4. Lightly dust a cutting board with flour. Unroll the crescent dough sheet (about 8 by 12 inches) and cut into 4 strips along the 8-inch side and 6 across the 12-inch side, yielding 24 equal squares.
5. Place one Brie piece in the center of each square. Add about teaspoon of the cranberry-pistachio mix on top. Bring the corners up and pinch gently to seal in the gooey goodness. Arrange on the baking sheet.
6. Whisk the beaten egg with 1 tablespoon water for a golden egg wash. Brush over each bite, then sprinkle with chopped rosemary and a pinch of sea salt. Bake until pastry is golden, 12 to 14 minutes. Cool for 2 to 3 minutes.
7. Transfer to a platter, scatter with vibrant pomegranate seeds, drizzle generously with honey, and garnish with rosemary sprigs. Watch your guests ravethese irresistible bites will steal the show at any gathering!