Cranberry Brie Bombs


  • Cooking spray
  • 1 (12.3-oz.) wheel brie
  • All-purpose flour
  • 1 (16.3-oz.) tube biscuit dough
  • 1/2 c. cranberry sauce 
  • 4 tbsp. melted butter
  • 1 tsp. chopped thyme leaves
  • 1 tsp. chopped rosemary
  • 1 tsp. Pinch flaky sea salt 


  1. Preheat oven to 375° and line a large baking sheet with parchment paper. Cut brie into 1” cubes.
  2. Slice each biscuit in half to create two thin rounds. Dollop a small spoonful of cranberry sauce onto each round and top with a piece of brie. Bring up edges of dough and pinch to seal. Place seam side-down on prepared baking sheet. 
  3. Starting with the short side, roll up each rectangle. Pinch edges to seal, then cut each roll into 4 slices and place cut side up in baking dish. 
  4. In a small bowl, whisk butter, thyme, and salt until combined. Brush over roll-ups.
  5. Bake until dough is golden, about 20 minutes.

Base Recipe adapted from this SITE

Cranberry Brie Bombs
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