This festive bacon & brie crescent wreath is loaded with gooey cheese, flaky crust, and a dose of your favorite jam – hot pepper, cranberry, raspberry, whatever you’re into! Thanks to store-bought croissant dough (a.k.a. crescent rolls), this appetizer seriously couldn’t get any easier. And it makes lots of servings so it’s great for big holiday gatherings!

A wood board with a bacon and brie crescent wreath on a green wood table next to garland, glasses of red wine, a plaid linen, and a white plate of pomegranate arils.

Is it too early to put up my Christmas tree? Actually, don’t answer that, I need this ok? I’ve been photographing Christmas recipes since summer, and I’m pretty sure it’s permanently warped my sense of reality. Eating gingerbread in July is such a trip.

Anyways, we’ll be galavanting through Germany, Luxembourg City, and London until just a couple weeks before Christmas, so I’m keeping things simple this year. Not going to lie, this is hard for me cause I love an elaborate holiday appetizer.

But just cause something is easy doesn’t mean it can’t also be gorgeous and festive and filled with cheese. Like my Christmas tree cheese ball or this super easy Christmas charcuterie board, this wreath is simple, crowd-pleasing, and completely stunning.

The base of the wreath starts with a couple of packages of store-bought croissant dough. I know, can you believe it? I don’t think I’ve bought crescent dough since before I was in pastry school. But I totally forgot how good it is, and it makes this recipe a million times easier. Let’s get into it!

Choose your favorite preserves

White and brown bowls of bacon, rosemary, an egg, and pepper jelly next to a wheel of cheese and croissant dough on a tan counter.

You have a lot of options when it comes to jam. I’m partial to hot pepper jelly, but fig jam, raspberry preserves, or even onion jam would also be amazing! Or, take a note from my cranberry brie bites and use a good cranberry compote instead.

Either way, I just recommend picking a thicker jam! The first time I made this recipe, I used a runny jelly and it leaked quite a bit. Overall, the thicker the better.

How to create the wreath

Croissant dough in a sunburst shape on a white counter.
Start by placing the crescent rolls around a ramekin, overlapping the dough to create a base. It should have a sunburst pattern!
Croissant dough in a starburst shape with pepper jelly on parchment paper.
Press the crescent dough near the ramekin to create a solid ring. Then, spread the jam around the base of the dough.
Crescent dough in a star shape with brie and bacon on a white counter.
Layer the sliced brie on top of the jelly. Sprinkle the crumbled bacon on the tops and around the sides of the brie slices.
A hand shaping a bread wreath on white parchment paper.
Working one roll at a time, wrap the dough around the filling.
Hands wrapping crescent dough around bacon and cheese on parchment paper.
Very gently lift the wreath and pull the dough point through.
Hands forming a bacon and brie crescent wreath on parchment paper.
Wrap the dough point over the top and seal it well.
A bread wreath on parchment paper.
Repeat the folds, making sure everything is well-sealed.
A hand using a pastry brush to brush a bacon and brie crescent wreath with egg wash.
Next, brush the top & sides of the dough with egg wash.
A wood board with a bacon brie crescent wreath on a green counter next to garland, a plaid linen, glasses of red wine, and a white plate of pomegranate arils.
Lastly, bake the wreath at 375°F (190°C) for 18-20 minutes.

If the filling leaks out a little in the oven, don’t stress. You can gently press any cheese and bacon back into the wreath. If the dough is sealed well, it shouldn’t leak too much though!

Reheating tips

If you want to reheat leftovers later, wrap as many slices as you want in foil. Then, bake the leftovers at 350°F (177°C) for 10-15 minutes, until they’re hot all the way through. To re-crisp the pastry a bit, just uncover the foil for a couple minutes at the end.

A sliced bacon brie crescent wreath on a wood board next to glasses of red wine, garland, and a plaid linen on a green table.

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Easy Bacon & Brie Crescent Wreath with Jam

Yield: 16 slices
Prep Time: 20 minutes
Cook Time: 20 minutes
Chilling Time (optional): 20 minutes
Total Time: 1 hour
This bacon & brie crescent wreath is a gorgeous, but surprisingly easy, holiday appetizer! It has store-bought croissant dough, crispy bacon, gooey brie cheese, and jam for a hint of sweetness. I like hot pepper jelly but raspberry, fig, or cranberry preserves would be amazing too. Your guests will love this one!
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Ingredients

  • 1 pound store-bought croissant dough like Pillsbury Crescents (454 grams)
  • 1/3 cup hot pepper jelly or jam of choice (110 grams)
  • 8 ounces cold brie cheese, sliced (226 grams)
  • 1/2 pound thick-cut bacon, cooked & crumbled (226 grams)
  • 1/2 teaspoon minced rosemary + sprigs for garnish
  • 1 large egg
  • Flaky salt + freshly-cracked black pepper, for garnish
  • Pomegranate arils, for decoration – optional

Equipment

  • Small ramekin or bowl
  • 1 sheet pan
  • Parchment paper

Instructions 

  • Preheat the oven to 375°F (190°C). Place a large sheet of parchment paper on a clean work surface and put a ramekin or small bowl in the center.
  • Next, unroll the croissant dough and use a sharp knife to separate the dough triangles along the serrated edges. Place the triangles around the ramekin with the points facing outwards. Overlap the dough near the ramekin to create a ring, and press the dough to help seal it well. It will look like a sunburst shape. (See the blog post for a visual example.)
  • Remove the ramekin from the center of the dough. Then, use a spoon or small rubber spatula to spread the hot pepper jelly (or jam of choice) on the ring of dough, leaving a 1/2-inch gap from the center.
  • Place the brie slices on top of the jam, overlapping them a bit so there are no gaps. Then, sprinkle the bacon on the top and sides of the brie. Sprinkle the rosemary over the bacon. (Don't worry if it's overflowing a little, the filling will melt down quite a bit!)
  • Now it's time to fold the wreath. Working one triangle at a time, wrap the point of the dough triangle over the filling. Very gently life the base of the wreath and wrap the dough point under the wreath to completely cover the filling. Bring the point back around and over the top of the wreath and seal it well. Repeat this process with the remaining dough triangles, making sure you're covering any gaps so the filling doesn't leak out. (The first few may be a little tricky, but it'll get easier as you go!) Work gently so the dough doesn't tear.
  • Once the wreath is formed, carefully use the edges of the parchment paper to transfer it to a large sheet pan. If you have the time, refrigerate the wreath for 20-30 minutes, just until the dough is chilled. (This can help the filling keep its shape in the oven, but it's not totally necessary.)
  • Next, whisk the egg with 1 Tablespoon (15 milliliters) of water. Use a pastry brush to brush the top and sides of the dough with two layers of egg wash. Sprinkle some flaky salt and freshly-cracked black pepper over the dough.
  • Transfer the sheet pan to the oven and bake the wreath for 18-20 minutes, until the filling is hot and the croissant dough is deep golden-brown. If the wreath isn't as browned as you like, broil it on HIGH for 1-2 minutes.
  • Let the wreath sit for about 5 minutes. Then, carefully use a couple of spatulas to slide the wreath onto a serving tray. Garnish the wreath with rosemary sprigs and pomegranate arils, if using. Cut the wreath into 16 slices and enjoy!

Notes

You can use hot pepper jelly, fig jam, cranberry compote, onion jam, or raspberry preserves in this recipe. Whatever you choose, make sure the preserves are on the thicker end. The thinner the preserves, the more they’ll leak out of the wreath.
Cold dough is key for flaky layers! If it gets too warm during the prepping process, just stick it back in the fridge for 10-15 minutes.
Even if you cover all of the gaps, some of the filling might leak out. Don’t stress! Just use a butter knife to gently press any extra brie or bacon back into the wreath.
Cuisine: American
Course: Appetizer
Author: Sara Lynn Hunt Broka
Serving: 1slice, Calories: 226kcal, Carbohydrates: 16g, Protein: 6g, Fat: 16g, Saturated Fat: 7g, Cholesterol: 25mg, Sodium: 408mg, Potassium: 56mg, Sugar: 6g, Vitamin C: 1mg, Calcium: 28mg, Iron: 1mg
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