Sausage Cranberry Brie Bites are a quick and easy appetizer made with crescent roll dough, brie cheese, seasoned ground pork, and cranberry sauce. For more easy finger foods, be sure to try my Spinach Dip Bites and my Bacon Asparagus Brie Bites. These make the perfect appetizer for any holiday party!
Sausage Cranberry Brie Bites
These are simple and delicious appetizers that are sure to leave a great impression! The flavor of the seasoned ground pork pairs perfectly with the brie cheese and cranberry sauce for a delectable and beautiful presentation. For a meatless option, try my Cranberry Brie Bites.
Ingredients and Substitutions
Pork: I used ground pork for this recipe and added my own seasonings. I preferred having some control over the seasonings for the sausage mixture. You could use ground pork sausage for this recipe if that is what you have on hand, just be aware the seasonings in pork sausage may vary. You could also use ground turkey, or ground Italian sausage.
Brie Cheese: Brie is a soft-ripened cheese that is delicious on its own or paired with cranberry sauce, like in this recipe, to bring out its creaminess. And yes, you can eat the rind of brie cheese if you want. (I cut it off for this recipe); it actually complements the soft and creamy inside of the cheese. Camembert cheese, goat cheese, or even mozzarella would be optional substitutions for brie cheese.
Cranberry Sauce: I prefer the whole berry sauce for this recipe, but any cranberry sauce would do. You could also make your own homemade cranberry sauce.
Crescent Roll Dough: I used store-bought crescent roll dough for this recipe. If using the dough with perforations, be sure to pinch the seams together. Otherwise, you can find crescent roll dough in sheet form.
Can I Make These Bites Ahead of Time?
Absolutely! You can easily make this appetizer up to 24-hours ahead of time. Simply follow the recipe card instructions for the assembly. Then, instead of baking the bites, store them in the refrigerator, covered, and bake the next day. The bake time may be slightly longer if making ahead of time.
How to Store
Although I highly doubt you will have any leftover sausage cranberry brie bites, if you do, you can store them in an airtight container. Keep them in the refrigerator for 2-3 days. You could also freeze the baked cranberry brie bites for up to 2 months. First, let them cool completely. Then, place them in the freezer until solid. Finally, store them in a freezer-safe container for up to 2 months. You can reheat them in the oven or the microwave.
Sausage Cranberry Brie Bites
Ingredients
Sausage Mixture
- ½ pound ground pork
- ½ teaspoon dried parsley
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon black pepper
Brie Bites
- ½ cup (138.5 g) whole berry cranberry sauce
- 4 ounces brie, rind removed, cut into 24 equal cubes
- 1 tube (8 ounces) refrigerated crescent dough
- 1 large egg, room temperature, beaten
- 1 tablespoon water
- fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 375°F. Spray a 24-count mini muffin tin with nonstick cooking spray.
Sausage Mixture
- In a medium skillet over medium heat, add pork, parsley, salt, garlic powder, onion powder, and pepper. Cook, stirring occasionally and breaking up the meat as you go, for about 8-10 minutes, or until meat is no longer pink. Drain excess grease if necessary. Set aside
Assembly
- Working on a lightly floured work surface, roll out the dough into a 9×14-inch rectangle. (If you are using perforated crescent roll dough, be sure to pinch the seams to seal.)
- Cut the dough into 24 equally-sized squares. (approximately 2½-inches each)
- Press a crescent square into each muffin cup. Fill each with about 2 teaspoons of the sausage mixture, one cube of brie, and a teaspoon of cranberry sauce.
- In a small bowl whisk together the egg and water. Brush the egg wash over the sides and top of the dough.
- Bake for 12-15 minutes, or until golden brown.
- Garnish with parsley and serve.
Did you make this recipe?
You can tag me at @iamhomesteader.
Can the Brie sausage and cranberry be mixed
together, then be put in the crescent
Is there an easy way to remove the rind from the brie?
Love all of the recipes. Tks
Bet they would be wonderful with puff pastry too!!
What other cheese could I use? I’m not a fan of brie. Maybe goat cheese or gorgonzola?
HI Darcy – This is what it says in the blog post:
“Brie Cheese: Brie is a soft-ripened cheese that is delicious on its own or paired with cranberry sauce, like in this recipe, to bring out its creaminess. And yes, you can eat the rind of brie cheese if you want. (I cut it off for this recipe); it actually complements the soft and creamy inside of the cheese. Camembert cheese, goat cheese, or even mozzarella would be optional substitutions for brie cheese.”
Would this work with wonton wraps
I would think so.
Love all of the recipes. Thank you.