Cranberry Brie Bombs Recipe
This Cranberry Brie Bombs Recipe combines buttery biscuit dough, creamy brie, tart cranberry sauce, and orange zest for an easy, warm appetizer that is perfect for holiday gatherings and entertaining.
Print
Pin
Servings: 16
Ingredients
- 1 can refrigerated biscuits
- 1 12 oz wheel brie
- 1/2 c whole berry cranberry sauce
- Zest of 1 orange
- 1/4 c butter melted
- 1 tsp fresh thyme minced
- 1 tsp kosher salt
Instructions
Preheat the oven and prepare the pan.
- Preheat the oven to 375°F. Lightly grease a muffin tin with nonstick cooking spray.
Prepare the brie.
- Slice the brie into 1-inch portions and set aside.
Prepare the biscuit dough.
- Divide each refrigerated biscuit in half to create 16 portions. Flatten each portion into a round disc approximately 3 inches in diameter.
Assemble the bombs.
- Place a small spoonful of cranberry sauce in the center of each dough disc. Top with a slice of brie and a small amount of orange zest. Fold the edges of the dough up and over the filling, then pinch firmly to seal.
Place in the muffin tin.
- Arrange each filled dough round seam-side down in the prepared muffin tin. Repeat the process with the remaining dough and filling.
Prepare the topping.
- In a small bowl, whisk together the melted butter and minced thyme.
Brush and season.
- Brush the tops of the dough rounds with the thyme butter mixture, then sprinkle lightly with kosher salt.
Bake.
- Bake for 20 to 25 minutes, or until the tops are golden brown and the dough is fully cooked.
Serve.
- Remove from the oven and allow to cool slightly before serving. These are best enjoyed warm.
Notes
To make this Cranberry Brie Bombs Recipe gluten free, replace the refrigerated biscuit dough with a gluten-free biscuit dough or gluten-free refrigerated dough if available. Be sure to verify that the cranberry sauce, brie, thyme, and any packaged ingredients are certified gluten free to avoid cross-contamination. Because gluten-free dough can sometimes be more delicate, it may help to chill the filled bombs for a few minutes before baking so they hold their shape more easily.