Cranberry Brie Bombs
Homemade cranberry sauce and brie wrapped in biscuit dough makes for an easy appetizer that is sure to keep the crowds coming!
Servings Prep Time
16pieces 10minutes
Cook Time
Servings Prep Time
16pieces 10minutes
Cook Time
  • 1can refrigerated biscuit dough
  • 1cup fresh cranberries
  • 1cup sugar
  • 1 orange(zested and juiced)
  • 1tsp cinnamon
  • 1tsp nutmeg
  • 1/2tsp ground cloves
  • 3oz brie
  • 1/2cup walnuts(optional)
  • 1 egg(beaten, for an egg wash)
  1. Start by making the cranberry sauce. Pour the cranberries and sugar into a medium heavy-bottomed saucepan with the zest and juice of one orange. Set on a medium heat until it begins to boil; turn to low and add the spices. Let it simmer, stirring occasionally and smashing the cranberries with the back of a spoon until thickened (about 15-20 minutes).
  2. Preheat your oven to 375 degrees F. While the sauce is cooking, open the can of biscuit dough and cut the rounds in half with a pair of kitchen shears. Roll the halves into a ball and then press flat with your fingers, making a flat round. Cut small chunks of the brie and place on the rounds, adding some walnuts if using. When the cranberry sauce is cool, add to the rounds. Wrap the dough around the filling, pinching the seams to make sure as little leakage occurs as possible.
  3. Place dough balls into a greased 8×8 baking sheet. They should be touching, because you want this to be a tear and share kind of thing. Brush the tops with the beaten egg to give it a shine when it comes out of the oven, and bake for 15-20 minutes (they will take longer than normal biscuits to bake because they are thicker and more concentrated). Allow to cool for a few minutes, then slide the “loaf” onto a serving platter for guests to tear apart and help themselves. Enjoy!
Recipe Notes
  • This would go REALLY well with a white chocolate dipping sauce. Is it wrong to combine cheese and chocolate? Never.