Ingredients:
2 cans refrigerated crescent roll dough
8 oz Brie cheese, rind on, cut into small cubes
8 slices bacon, cooked crispy and crumbled
1 tablespoon fresh rosemary, finely chopped
1 egg, beaten (for egg wash)
1 teaspoon flaky sea salt
½ teaspoon freshly cracked black pepper
1 tablespoon honey (optional, for light drizzle)
Directions:
Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Arrange crescent roll triangles in a circular pattern on the baking sheet, overlapping the wide ends in the center and pointing the narrow ends outward to form a sun shape.
Evenly layer Brie cubes around the center ring where the dough overlaps. Sprinkle crispy bacon crumbles and chopped rosemary over the Brie. Season lightly with black pepper.
Fold each pointed end of the crescent dough over the filling and tuck underneath the base to form a wreath shape. The filling should peek slightly between each fold.
Brush the entire wreath generously with beaten egg for a glossy golden finish. Sprinkle with flaky sea salt.
Bake for 20–25 minutes, or until deeply golden brown and crisp. The Brie should be melted and visible between the folds.
Remove from oven and let rest 5 minutes before transferring to a large white serving platter. Optionally drizzle lightly with honey for a sweet-savory touch. Serve warm.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 8 servings