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Pomegranate, Rosemary + Brie Stuffed Crescent Rolls Recipe

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4 from 37 reviews

These brie stuffed crescent rolls are a delightful twist on classic crescent rolls, filled with creamy brie cheese, juicy pomegranate arils, and fragrant rosemary. Finished with a honey butter glaze and a sprinkle of flaky sea salt, they make a perfect appetizer or snack that’s quick and easy to prepare.

  • Total Time: 20 minutes
  • Yield: 8 crescent rolls

Ingredients

Stuffed Crescent Rolls

  • 1 package crescent roll dough, or enough homemade dough for 8 rolls
  • 2 sprigs fresh rosemary
  • 3-4 oz. wedge of brie cheese
  • ¼-⅓ cup pomegranate arils

Honey Butter Glaze

  • 2 Tbsp. butter, melted
  • 1 Tbsp. honey
  • Flaky sea salt, for topping

Instructions

  1. Preheat Oven: Preheat your oven according to package instructions for the crescent roll dough.
  2. Prepare Ingredients: Finely chop the fresh rosemary, pat dry the pomegranate arils to remove any excess moisture, and cut the brie into approximately 1½ to 2-inch pieces. You can choose to remove the rind from the brie for a creamier texture or leave it on based on preference.
  3. Assemble Rolls: Lay out each crescent roll dough triangle flat. Near the wide edge, place a piece of brie, add 4-5 pomegranate arils, and sprinkle with chopped rosemary.
  4. Roll Crescent Dough: Roll the dough tightly from the wide edge toward the point, forming crescent shapes. Line the prepared rolls on a parchment-lined baking sheet, giving them room to expand while baking.
  5. Bake: Bake the rolls for 9-12 minutes, or according to the package instructions, until they turn a golden brown.
  6. Prepare Honey Butter Glaze: While baking, whisk together the melted butter and honey to create a smooth glaze.
  7. Glaze and Season: As soon as the rolls come out of the oven, brush the honey butter glaze generously over each roll and sprinkle flaky sea salt on top for contrast.
  8. Cool and Serve: Allow the rolls to cool for 3-5 minutes before serving to enjoy the perfect combination of melty brie and bursts of pomegranate flavor.

Notes

  • Storage: Keep any leftover rolls in an airtight container in the refrigerator for 2-3 days. They are best enjoyed fresh but can be reheated gently before eating.
  • Rind Option: Removing the brie rind enhances the creamy texture inside the rolls but is optional depending on your taste preference.
  • Gluten-Free Variation: Use gluten-free crescent dough to adapt this recipe for gluten-free diets.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/pomegranate-rosemary-brie-stuffed-crescent-rolls-recipe/