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Bacon Brie Crescent Wreath with Cranberry Compote
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Bacon Brie Crescent Wreath with Cranberry Compote

This easy Bacon Brie Crescent Wreath with Fresh Cranberry Compote is a show-stopping holiday treat your guests will love!
Prep Time20 minutes
Cook Time30 minutes
Course: Appetizer
Keyword: brie cheese, crescent roll
Servings: 12

Equipment

  • pizza pan or pizza stone
  • parchment paper

Ingredients

Brie Bacon Wreath

  • 2 cans crescent roll dough, such as Pillsbury
  • 1 8 oz wheel of Brie cheese, cut into small cubes
  • 8 slices thick cut bacon, cooked and crumbled into smaller pieces
  • 2 large eggs, lightly beaten
  • flakey sea salt, such as Maldon, to taste
  • freshly ground black pepper, to taste
  • ½ tablespoon  fresh Rosemary, chopped finely

Cranberry Compote

  • 12 oz fresh cranberries
  • ¾ cup light brown sugar
  • ½ cup water
  • 1 orange, zested and juiced 

Instructions

  • Make the Cranberry Compote:
    1. In a small sauce pan, combine fresh cranberries, light brown sugar, water, and the juice and zest of 1 orange.
    2. Set pot over medium-low heat and cook, stirring occasionally (keep an eye on it so it doesn’t boil over), until cranberries burst open and break down. This will take about 10-12 minutes. Sauce is ready when it easily coats the back of a spoon, and most of the cranberries are burst open.
    Make the Brie Bacon Crescent Wreath:
    1. Preheat oven to 375 degrees. 
    2.  On a pizza pan or pizza stone lined with parchment paper, unroll crescent rolls, separating each one.  Arrange the crescent roll triangles with the thick end of the dough toward the inside, in a sunburst pattern.  The base of the triangles should overlap so the wreath seals well.
    3. Arrange brie and bacon in the center on the thickest part of the overlapping crescents, leaving a small margin in the center.
    4. Fold triangle tips over and tuck extra dough underneath to secure.  This will make a ring, and ensure your filling stays in place. Take a look at the shape, and gently adjust to form an even circle, if needed.
    5. Whisk eggs together in a small bowl, and brush liberally over dough.  Sprinkle on rosemary, flakey sea salt, and pepper.  
    6. Bake for 20-25 minutes until golden brown. Turn your wreath in the oven halfway through to promote even browning.
    7. Allow to cool for at least 15 minutes, then carefully transport the wreath to your serving platter, and set a bowl with the cranberry compote in the center. Garnish with additional sprigs of fresh rosemary, if desired.