Save This gooey cranberry brie pull-apart bread is my go-to whenever last-minute guests arrive for a party or cozy holiday dinner. The soft layers of biscuit dough bake up crisp and golden around creamy brie and tart cranberry sauce. Finished with rosemary it is a sweet and savory appetizer that always disappears in minutes.
I threw this together once when I had surprise company and it instantly became everyone’s favorite starter. My family now asks for it before every big meal.
Ingredients
- Refrigerated biscuit dough: Fresh and fluffy refrigerated biscuits are the fastest base for pull-apart bread Always check labels for the fewest preservatives
- Cranberry sauce: I like a chunky whole-berry style for extra texture Homemade works beautifully if you have leftovers from a roast dinner
- Brie cheese: Creamy brie gives the bread its luscious melt Go with a wedge that feels heavy and has an intact rind for the best flavor
- Fresh rosemary: This herb gives big flavor and a holiday aroma Chop it fine and look for sprigs with bright green leaves
Instructions
- Prep the Baking Dish:
- Lightly grease a round baking dish or pie pan to prevent sticking. This step is important because the cheese will melt and bubble over if it is not well greased.
- Cut and Layer the Dough:
- Slice each biscuit in the can into quarters. Arrange half of the pieces in a single layer on the bottom of the dish. They do not need to be perfect but try to spread them out a bit.
- Add the First Layer of Fillings:
- Spoon half of your cranberry sauce over the biscuit dough pieces spreading it into corners or seams. Scatter half of the brie cubes evenly over the top. Sprinkle with some of the chopped rosemary.
- Repeat Layers:
- Layer the rest of the biscuit quarters over the fillings. Spoon over the remaining cranberry sauce followed by the rest of the brie and rosemary.
- Bake Until Golden and Gooey:
- Place the dish in the oven preheated to 375 degrees Fahrenheit. Bake for twenty to twenty five minutes. Biscuits should be deep golden and the cheese thoroughly melted without burning the edges. Cool a few minutes before serving so the cheese is less molten.
Save My favorite part of this appetizer is nose-tingling rosemary. Chopping it always makes the kitchen smell like winter holidays. If there are leftovers my youngest loves pulling it apart and dunking in honey for a sweet twist.
Storage Tips
Refrigerate any leftovers in an airtight container. The bread holds up for about two days but is best reheated in the oven so it stays crisp. If you microwave it the outside can get chewy.
Ingredient Substitutions
If you cannot find biscuit dough you can use small pieces of store-bought pizza dough or puff pastry. For the cranberry layer I sometimes swap in fig jam or a raspberry preserve when I want a deeper flavor.
Serving Suggestions
Plate the bread in the baking dish and let guests pull sections apart. For a festive touch add fresh cranberries and extra rosemary sprigs on top. It shines with a drizzle of honey or a ramekin of Dijon mustard beside it.
Cultural and Historical Context
Pull apart breads like this are rooted in American home entertaining. Fast-bake breads with cheese have long been staples at potlucks and family gatherings for their shareable nature and minimal prep. The cranberry and brie combo brings a nod to holiday flavors popularized in recent decades.
Seasonal Adaptations
Use leftover cranberry sauce from Thanksgiving or Christmas feasts for a zero waste appetizer. Swap out rosemary for a sprinkle of fresh thyme in the spring or sage for autumn gatherings. Try sliced fresh apples layered with the brie and cranberry for a harvest-time flair.
Success Stories
Several friends have made this recipe and reported it as their easiest ever crowd-pleaser. It is nearly foolproof so even beginner cooks get rave reviews. Kids love helping with the dough cutting and layering.
Freezer Meal Conversion
Cut and layer all ingredients in your baking dish then freeze it unbaked. Bake straight from the freezer adding ten minutes to the baking time. The bread might look extra puffy but tastes just as delicious.
Save This recipe is guaranteed to impress guests with minimal effort. Serve warm and watch it disappear fast.
Recipe FAQs
- → What type of bread works best as the base?
Refrigerated biscuit dough makes assembly fast and provides a fluffy, tender pull-apart texture. Puff pastry can also be used for a flakier result.
- → Can I use other cheeses besides brie?
Yes, soft cheeses like Camembert or triple cream work well, but brie offers distinct creaminess and richness.
- → How can I enhance the flavor?
Drizzle with honey for sweetness or serve with a side of Dijon mustard for added depth.
- → Are there suggested garnishes?
Chopped fresh rosemary adds aroma, and extra cranberry sauce or toasted nuts provide color and crunch.
- → Is this dish vegetarian-friendly?
Yes, as long as the biscuit dough is plant-based, it's suitable for vegetarians.
- → What tools are required?
You'll need a baking dish, knife, cutting board, and a spoon for assembling and serving.