Cranberry Brie Bombs Recipe
Cranberry Brie Bombs combine buttery biscuit dough with creamy brie, tart cranberry sauce, and fresh herbs, baked to golden perfection—an elegant yet simple appetizer for gatherings.
16 Servings
Ingredients
- 1 can refrigerated biscuits
- 1 12 oz wheel of brie cheese , cut into 1-inch portions
- ½ cup whole berry cranberry sauce
- Zest of 1 orange
- ¼ cup ½ stick unsalted butter, melted
- 1 teaspoon fresh thyme minced
- 1 teaspoon kosher salt
Instructions
Prepare the oven and pan
- Preheat the oven to 375°F (190°C). Grease a standard muffin tin with nonstick spray to prevent sticking.
Portion the brie
- Slice the brie into approximately 1-inch portions and set aside.
Divide the biscuit dough
- Separate each biscuit into two halves to yield 16 pieces. Flatten each half into a disc approximately 3 inches in diameter.
Assemble the filling
- Place a small spoonful of cranberry sauce in the center of each dough disc. Top with one portion of brie and a small sprinkle of orange zest. Fold the edges of the dough over the filling and pinch to seal tightly. Position seam-side down in the prepared muffin tin. Repeat with remaining dough.
Prepare the butter mixture
- In a small bowl, whisk together the melted butter and minced thyme. Brush the mixture over each prepared dough round, then sprinkle lightly with kosher salt.
Bake
- Bake for 20–25 minutes, or until the bombs are golden brown and puffed. Remove from the oven and allow to cool slightly before serving.
Notes
To adapt this recipe for a gluten-free diet, substitute the refrigerated biscuits with certified gluten-free biscuit dough or pastry dough. Ensure the cranberry sauce and brie are labeled gluten free, as some processed brands may include additives with gluten.