Bacon Brie Crescent Wreath Recipe | Easy Holiday Appetizer with Crescent Dough, Brie & Bacon
This Bacon Brie Crescent Wreath is a stunning, savory appetizer that’s as delicious as it is beautiful. Flaky crescent roll dough is wrapped around creamy Brie cheese, crispy bacon, and a touch of sweet cranberry or fig jam, then baked to golden perfection. The result is a warm, gooey, pull-apart centerpiece that’s perfect for holiday parties, brunches, or any festive gathering. Easy to assemble and guaranteed to impress, it’s the ultimate blend of buttery, salty, and sweet flavors in every bite.
Equipment
- Baking sheet
- Parchment paper
- Knife and cutting board
- Spoon or spatula
- Small bowl (for egg wash, optional)
- Oven
Ingredients
- 2 cans refrigerated crescent roll dough
- 1 wheel of brie (8 oz), rind on or off, cut into cubes or slices
- 6–8 slices cooked crispy bacon, chopped
- ⅓ cup cranberry, raspberry, or hot pepper jam
- 1 tbsp honey (for drizzling)
- 1 tsp fresh thyme leaves
- Flaky sea salt (to taste)
Optional:
- ¼ cup chopped pecans or walnuts
- 2 tbsp fig preserves or apricot jam
- 1 tsp Dijon mustard
- 1 egg (for egg wash)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Arrange crescent dough: Separate triangles and lay them in a circle on the sheet, overlapping wide ends in the center, points outward.
- Spread jam around the inner ring of dough.
- Layer brie cubes/slices evenly over the jam.
- Add bacon pieces on top of the brie. Include optional toppings if desired.
- Fold triangle tips over the filling and tuck under the inner ring to seal.
- Optional: Brush dough with egg wash for a golden finish.
- Bake for 20–25 minutes until golden brown and bubbly.
- Cool for 5–10 minutes. Drizzle with honey, sprinkle thyme and sea salt.
- Serve warm, sliced or pull-apart style.
Notes
- Make-Ahead: Assemble up to 1 day ahead, refrigerate unbaked.
- Storage: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm in oven at 300°F for 10 minutes.
- Avoid soggy bottoms: Use parchment paper and don’t overload with jam.
- Vegetarian option: Replace bacon with sautéed mushrooms or caramelized onions.
- Flavor swaps: Try prosciutto, pancetta, fig jam, or onion marmalade for variety.