Raspberry Baked Brie

Enjoy this raspberry and cheese filled brie baked with refrigerated crescent dinner rolls -- serve warm with crackers!


12 servings (1/12 of brie and 4 crackers each)


1 (8 ounce) can refrigerated crescent dinner rolls
1 (8 ounce) round Brie cheese
1 tablespoon seedless raspberry jam
1/4 cup fresh raspberries (do not use frozen)
1 egg, beaten
assorted crackers or slices baguette French bread


Preheat oven to 350°F (177°C). Unroll dough; separate crosswise into 2 sections. Press each section into 6-inch square, firmly pressing perforations to seal. Place cheese on center of 1 dough square; top with jam and raspberries.

With small cookie or canapé cutter, cut 1 shape from each corner of remaining dough square, 1 inch from center of square; set cutouts aside. Place square on top of cheese round. Press dough evenly around cheese, folding bottom edges over top edges; press to seal completely. Place on baking sheet.

Brush dough with beaten egg. Arrange dough cutouts on top; brush with egg.

Bake for 25 to 30 minutes or until golden brown. Remove from baking sheet; place on serving plate. Cool 10 minutes. Serve warm with crackers.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 30 minutes
Cool Time: 10 minutes

Additional Information

If the raspberries are tart, sprinkle them with 1/4 teaspoon sugar before placing them on the cheese.


Store in refrigerator.

Nutritional Information

1 Serving (1 Serving): Calories 200 (Calories from Fat 110), Total Fat 13 g (Saturated Fat 5 g, Trans Fat 2 g), Cholesterol 35 mg; Sodium 360 mg; Total Carbohydrate 15 g (Dietary Fiber 0 g, Sugars 3 g), Protein 7 g; Exchanges: 1 Starch; 1/2 High-Fat Meat; 1 1/2 Fat; Carbohydrate Choices: 1

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