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Raspberry Baked Brie


Filled with fresh raspberries, raspberry jam, and tangy Brie cheese, this Raspberry Baked Brie is made simply by using storebought Pillsbury™ refrigerated crescent dinner rolls as the crust encasing this appetizer. Serve this recipe with assorted crackers, sliced fruits, fresh vegetables, and toasted bread slices for a rich and delicious appetizer that everyone is going to love.

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  • 1 (8-ounce) can Pillsbury™ refrigerated crescent dinner rolls
  • 1 (8-ounce) round Brie cheese
  • 1 tablespoon seedless raspberry jam
  • 1/4 cup fresh raspberries, do not use frozen
  • 1 egg, beaten
  • assorted crackers or slices baguette French bread


Servings 12
Preparation time 20mins
Cooking time 60mins
Adapted from


Step 1

Heat oven to 350°F.

Unroll dough; separate crosswise into 2 sections. Press each section into 6-inch square, firmly pressing perforations to seal. Place cheese on center of 1 dough square; top with jam and raspberries.

With small cookie or canapé cutter, cut 1 shape from each corner of remaining dough square, 1-inch from the center of square; set cutouts aside. Place square on top of cheese round. Press dough evenly around cheese, folding bottom edges over top edges; press to seal completely. Place on cookie sheet.

Brush dough with beaten egg. Arrange dough cutouts on top; brush with egg.

Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet; place on serving plate. Cool 10 minutes. Serve warm with crackers. Store in refrigerator.

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