{"id":366,"date":"2026-08-05T13:12:03","date_gmt":"2026-08-05T13:12:03","guid":{"rendered":"https:\/\/recipes.mealse.com\/?p=366"},"modified":"2026-08-05T13:12:03","modified_gmt":"2026-08-05T13:12:03","slug":"only-3-ingredients-and-my-sister-in-law-still-gets-asked-to-bring-these-to-every-single-party-she-goes-to","status":"publish","type":"post","link":"https:\/\/recipes.mealse.com\/?p=366","title":{"rendered":"Only 3 ingredients and my sister-in-law still gets asked to bring these to every single party she goes to."},"content":{"rendered":"
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These oven baked 3-ingredient crescent brie bites are the kind of thing you bring to one party just to be polite, and then suddenly everyone is asking you to bring them to every single get-together. They\u2019re flaky, buttery, and full of gooey melted brie, with a sweet little pop of jam on top. This is a true Midwestern-style party recipe: simple grocery store ingredients, no fussy steps, and they bake up beautifully in a glass baking dish so you can see those golden edges and melty cheese peeking through.<\/div>\n<\/div>\n<\/div>\n
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Serve these warm right out of the glass baking dish, set on a trivet in the middle of the table so people can help themselves. They pair nicely with a simple green salad, a veggie tray, or a bowl of mixed nuts. For parties, I like to put them next to a small plate of sliced apples or grapes\u2014the sweetness and crunch go so well with the buttery crescent dough and creamy brie. They\u2019re also lovely alongside a pot of chili or soup on a cozy night, almost like a little cheesy bread on the side.<\/div>\n<\/div>\n<\/div>\n
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Oven Baked 3-Ingredient Crescent Brie Bites<\/b><\/div>\n<\/div>\n
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Servings: 24 bites<\/div>\n<\/div>\n
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Ingredients<\/b><\/div>\n<\/div>\n
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2 (8 oz) tubes refrigerated crescent roll dough<\/div>\n
8 oz wheel or block of brie cheese, chilled<\/div>\n
1\/2 cup fruit jam or preserves (such as raspberry, apricot, or strawberry)<\/div>\n<\/div>\n
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Directions<\/b><\/div>\n<\/div>\n
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Preheat your oven to 375\u00b0F (190\u00b0C). Lightly grease a 9×13-inch glass baking dish so the bites release easily but still get those pretty golden edges.<\/div>\n<\/div>\n<\/div>\n
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Chill the brie in the freezer for about 10 minutes while you get everything else ready. Slightly firmer brie is much easier to cut into neat little cubes.<\/div>\n<\/div>\n
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Unroll the crescent roll dough on a clean surface. Gently press the seams together so you have two large rectangles. Cut each rectangle into 12 even squares, for a total of 24 small pieces of dough.<\/div>\n<\/div>\n
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Cut the chilled brie into 24 small cubes, roughly 1\/2 to 3\/4 inch each. They don\u2019t have to be perfect; just try to keep them similar in size so they melt evenly.<\/div>\n<\/div>\n<\/div>\n
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Place one square of crescent dough into the glass baking dish, gently pressing it down so it forms a little base (they can be snug and touching each other). Set a cube of brie in the center of each piece of dough.<\/div>\n<\/div>\n
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Spoon about 1 teaspoon of jam over each piece of brie. Don\u2019t overload them or the jam will bubble over too much; a small dollop is plenty for that sweet, sticky top.<\/div>\n<\/div>\n<\/div>\n
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Gently pull the corners of each dough square up and around the brie and jam, pinching the edges together on top to seal. It\u2019s okay if some cheese or jam peeks out\u2014those little melty spots are what make them look so tempting in the dish.<\/div>\n<\/div>\n
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Arrange all 24 bites snugly in the glass baking dish. They will puff and touch as they bake, which helps keep the cheese from running out and makes a pretty, pull-apart style pan of bites.<\/div>\n<\/div>\n<\/div>\n

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Bake in the preheated oven for 15\u201320 minutes, or until the crescent dough is puffed and a deep golden brown on top, with melted cheese just starting to peek through the seams.<\/div>\n<\/div>\n
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Remove the dish from the oven and let the bites cool for about 5\u201310 minutes before serving. This helps the cheese set just enough so they\u2019re easier to pick up but still wonderfully gooey inside.<\/div>\n<\/div>\n
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Serve the brie bites warm right from the glass dish. If you\u2019re bringing them to a party, cover the warm dish with foil and re-warm in a low oven (about 300\u00b0F \/ 150\u00b0C) for 5\u201310 minutes once you arrive, if needed.<\/div>\n<\/div>\n<\/div>\n
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Variations & Tips<\/b><\/div>\n<\/div>\n
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You can change the whole personality of these bites just by swapping the jam. Try cranberry sauce at the holidays, fig jam for something a little fancier, or even a pepper jelly if your crowd likes a sweet-heat combo. For picky eaters, you can leave a few plain with just brie and no jam, or use a mild strawberry or grape jelly that kids already know and love. If someone in your family isn\u2019t a fan of brie, you can substitute another soft, melty cheese like a young Camembert or even small cubes of mozzarella, though the flavor will be milder. To dress them up, sprinkle a pinch of chopped fresh rosemary or thyme on top of the jam before baking, or add a tiny piece of cooked bacon for a smoky twist\u2014just keep in mind that any add-ins would technically be extra ingredients beyond the basic three. For food safety, keep the brie refrigerated until you\u2019re ready to assemble, and don\u2019t leave the baked bites at room temperature for more than 2 hours at a party. If you\u2019re using an unpasteurized brie, avoid serving it to pregnant guests, very young children, older adults, or anyone with a weakened immune system. Always use a clean knife and cutting board for the cheese, and make sure the bites are baked until the dough is fully cooked through and golden brown.<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

These oven baked 3-ingredient crescent brie bites are the kind of thing you bring to one party just to be polite, and then suddenly everyone is asking you to bring them to every single get-together. They\u2019re flaky, buttery, and full of gooey melted brie, with a sweet little pop of jam on top. This is […]<\/p>\n","protected":false},"author":2,"featured_media":367,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fbimg":"","fbimg2":"","fbtext":"","fbtext2":"","source_link":"","video":"","youtube":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-366","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=\/wp\/v2\/posts\/366","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=366"}],"version-history":[{"count":1,"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=\/wp\/v2\/posts\/366\/revisions"}],"predecessor-version":[{"id":368,"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=\/wp\/v2\/posts\/366\/revisions\/368"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=\/wp\/v2\/media\/367"}],"wp:attachment":[{"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=366"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=366"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=366"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}