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Berries & Brie Crescent Rolls

Simple, elegant and easy to prepare these Berries & Brie Crescent Rolls are a twist on a classic. Fresh berries & brie rolled up in a bite-sized appetizer.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizer, Breakfast
Servings: 16 rolls
Calories: 215kcal
Author: Sandra


  • 12 ounces cranberries fresh or frozen
  • 12 ounces frozen blueberries
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 16 crescent rolls 16 rolls total
  • 16 slices Brie cheese 1/4 inch slices
  • 16 small sprigs of fresh rosemary for garnish only


Berry Compote

  • In a large saucepan over medium-high heat, bring cranberries, blueberries, sugar, and 1/2 cups water to a boil.
  • Heat and simmer until most of the blueberries have popped and cranberries are falling apart, 10 to 15 minutes.
  • Remove from heat; add salt and stir to combine. 


  • Heat oven to 375 F.
  • Open up one package of Pillsbury Crescent Rolls and lay crescent rolls on a parchment paper lined baking sheet.
  • Add one slice of brie cheese about the center of the crescent roll. Make sure it is entirely encased in the roll, you do not want it hanging out.
  • Top the Brie with berries, about 1 tablespoon each.
  • Wrap up the rolls as pictured.
  • Repeat with remaining dough, brie and berries.
  • Once all the rolls on are on the pan and rolled up, sprinkle with cinnamon and sugar.
  • Place in the oven and bake for 14-16 minutes or until a light golden brown. If you cut thick brie, cook the crescent rolls a bit longer to ensure it is melted.
  • Remove from pan and slide in a rosemary sprig as garnish.
  • Place the remaining berry compote in a small serving bowl, for those who want to add more.
  • Place crescent rolls around the compote on a serving plate.
  • Serve immediately.


Calories: 215kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 346mg | Potassium: 55mg | Fiber: 1g | Sugar: 18g | Vitamin A: 110IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 0.6mg