Easy Bacon & Brie Crescent Wreath with Jam
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!
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.
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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