These Brie-stuffed crescent rolls elevate classic crescent rolls into a show-stopping appetizer or side. Each roll is filled with creamy Brie, jewel-like pomegranate arils and chopped rosemary, then brushed with a honey-butter glaze and finished with flaky sea salt. They come out of the oven warm, glossy and irresistible—easy to prepare and perfect for holiday spreads, weeknight dinners, or casual gatherings.
Pomegranate, rosemary and Brie are a delightful combination. The bright pop of pomegranate balances the richness of the cheese while rosemary adds an aromatic herb note that ties the flavors together. These crescent rolls bring texture, color and flavor to the table with minimal fuss.
Why you’ll love this family-favorite recipe
A few simple ingredients transform store-bought crescent dough into something special. The recipe is quick to assemble, feeds a crowd, and makes an elegant addition to holiday menus or an easy crowd-pleasing appetizer for parties.
They’re a favorite in our house—an easy riff on buttery rolls with a bright, festive twist. Serve them alongside turkey and classic sides, or offer them as a warm appetizer while guests arrive.
Ingredient notes
See the recipe ingredients and measurements in the recipe section below. Quick notes:
- Crescent dough: Any 8-count crescent roll package will work. Follow the package baking temperature and timing as a guideline.
- Brie: You may leave the rind on if you prefer, but removing the thicker outer rind often yields a creamier interior and a better cheese pull.
- Pomegranate arils: Pat them dry before using to prevent extra moisture from seeping into the dough.
Ways to vary this recipe
- Different cheeses: Swap Brie for soft goat cheese, cream cheese, or slices of mild mozzarella for a different texture and flavor.
- Herb variations: Thyme pairs nicely with pomegranate and cheese if you prefer a subtler herb note.
- Add protein: Finely chopped cooked bacon, diced ham, or a thin slice of prosciutto inside each roll adds savory depth.
Step 1: Preheat the oven according to your crescent dough package. Chop the rosemary, pat the pomegranate arils dry, and cut the Brie into pieces about 1½–2 inches wide. If you prefer a creamier bite and visible cheese pull, remove the thicker rind edges.
Step 2: Open each crescent triangle, place a piece of Brie, 4–5 pomegranate arils and a pinch of chopped rosemary near the wide edge, then roll tightly into crescent shapes. Place them on a parchment-lined baking sheet, seam-side down.
Step 3: Bake for about 9–12 minutes or until the rolls are golden brown and the cheese is melted. Baking time may vary slightly depending on your oven and the dough used.
Step 4: Whisk together melted butter and honey, then brush the mixture over the warm rolls and finish with a sprinkle of flaky sea salt. Let cool 3–5 minutes before serving so the cheese sets slightly.
Storage and reheating
Store any leftovers in an airtight container in the refrigerator for 2–3 days. These rolls taste best fresh from the oven, but you can reheat them gently in a 325°F (160°C) oven for 5–8 minutes to warm through and refresh the texture. Avoid microwaving for long periods, which can make the dough soggy.
Other simple sides
Thanksgiving Recipes
Cheesy Cornbread Casserole
Baked Goods
No-Yeast Dinner Rolls
Instant Pot
Garlic Parmesan Mashed Potatoes
Side Dishes
Sweet Honey Cornbread Casserole
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Pomegranate, Rosemary + Brie Stuffed Crescent Rolls
These Brie-stuffed crescent rolls are an easy, elegant way to upgrade store-bought dough. Creamy Brie, tart pomegranate arils and fragrant rosemary come together and finish with a honey-butter glaze for a bright, indulgent bite.
Prep Time: 10 minutes • Cook Time: 12 minutes • Total Time: 25 minutes • Servings: 8
Ingredients
- 1 package crescent roll dough (enough for 8 rolls)
- 2 sprigs fresh rosemary, chopped
- 3–4 oz wedge Brie cheese, cut into 8 pieces
- ¼–⅓ cup pomegranate arils
- 2 Tbsp butter, melted
- 1 Tbsp honey
- Flaky sea salt, for topping
Instructions
- Preheat the oven according to the crescent dough package instructions.
- Chop the rosemary, pat the pomegranate arils dry, and cut the Brie into pieces about 1½–2 inches. Remove the thicker rind if desired for a creamier result.
- Lay out each crescent triangle. Near the wide edge place a piece of Brie, 4–5 pomegranate arils and a small sprinkle of chopped rosemary.
- Roll each triangle tightly into a crescent and place seam-side down on a parchment-lined baking sheet.
- Bake 9–12 minutes, or until golden brown and the cheese is melted. Watch closely so the tops don’t over-brown.
- Whisk together melted butter and honey, brush the tops of the warm rolls, and finish with a sprinkle of flaky sea salt. Cool 3–5 minutes before serving.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat gently in a low oven to restore texture.
Make-ahead: Prepare and assemble the rolls on the baking sheet, cover tightly and refrigerate for up to 24 hours before baking. Increase bake time slightly if chilling before baking.
Serving suggestions: Serve warm as an appetizer or alongside roast meats and classic sides. A simple green salad or roasted vegetables pair nicely to balance richness.
Nutrition
Calories: 170 kcal • Carbohydrates: 14 g • Protein: 3 g • Fat: 12 g • Saturated Fat: 6 g • Sodium: 311 mg
Nutrition information is an approximation and will vary based on exact ingredients and portions used.
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