There are few combinations that I love more than cranberry and brie. See, brie pairs incredibly well with anything that’s a little tart and sweet so cranberry sauce is the perfect companion. And then go ahead and make it melty and ooey-gooey and pair it with some carby-comfort in the form of dough… Well, that basically sounds like heaven. These Cranberry Brie Bombs just might be, if heaven is a bite-sized handheld festive cheese appetizer. I’m not ruling it out.
These are the type of app that looks time-consuming and complicated, while that actually couldn’t be further from the truth. For starters, you only need a handful of ingredients: biscuit dough (yup, the kind in a can from the grocery store), a wheel of brie, a can of cranberry sauce, some orange zest, butter, thyme, and a sprinkle of salt. And putting them together is simple too.
You just want to divide each round of biscuit dough in half so you have two circles, spread a little cranberry sauce on each round, top it with a little brie and orange zest, and then pinch the dough shut around it to form a ball. Baking them in a muffin tin helps them retain that nice “bomb” shape while they bake and once they’re out of the oven you brush them with some melted butter and thyme.
But then the best part — you get to bite into them. And when you do, you’re met with an explosion of creamy melty brie, tart but sweet cranberry, and a buttery jacket of dough.
Cranberry Brie Bombs
10m prep time
20m cook time
- 1 can refrigerated biscuits
- 1 (12 oz) wheel brie
- 1/2 cup whole berry cranberry sauce
- Zest of 1 orange
- 1/4 cup (1/2 stick) butter, melted
- 1 teaspoon fresh thyme, minced
- 1 teaspoon Kosher salt
- Preheat oven to 375°F and grease a muffin tin with nonstick spray.
- Slice brie into 1-inch portions. Set aside.
- Divide each biscuit in half so you have 16 biscuits. Flatten each round into a disc about 3 inches in diameter.
- Dollop a small spoonful of cranberry sauce onto dough, and top with a slice of brie. Sprinkle with a bit of orange zest, then fold up edges of dough and pinch to seal shut.
- Place seam-side down in prepared muffin tin. Repeat with remaining dough.
- In a small bowl, whisk together butter and thyme. Brush over top of dough rounds, then sprinkle with a bit of salt.
- Bake until golden brown, 20-25 minutes. Enjoy!
Recipe adapted from Laughing Spatula.