Raspberry and Black Pepper Baked Brie Bites
Lauren Keating
Updated Oct 31, 2012
Just a little pepper adds an unexpected twist to the classic holiday baked brie. Make it mini to up the wow factor.
Raspberry and Black Pepper Baked Brie Bites
- Prep Time 15 min
- Total 45 min
- Ingredients 5
- Servings 24
Ingredients
- 8 oz very cold Brie cheese
- 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
- 1/4 cup raspberry preserves
- 24 raspberries
- 1/2 teaspoon cracked black pepper
Instructions
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Step1Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Use vegetable peeler to remove rind from Brie. Cut Brie into 24 pieces. Set aside.
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Step2Unroll dough onto work surface; cut into 24 rectangles (12 rectangles from each can). Gently pull short ends of each rectangle to create square. Arrange squares on cookie sheet.
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Step3Top each square with 1/2 teaspoon raspberry preserves. Top each with 1 piece of Brie and 1 raspberry. Season with pepper. For each square, bring opposite corners of dough together over filling. Pinch to seal. Repeat with remaining dough, pinching seams to seal.
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Step4Bake 12 to 14 minutes or until golden brown. Let rest 5 minutes before serving. Serve warm or at room temperature.
Nutrition
No nutrition information available for this recipe
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