This festive bacon and brie crescent wreath is a warm, flaky, and cheese-filled holiday appetizer that looks impressive but is surprisingly simple to make. It is filled with creamy brie, crisp bacon, fresh rosemary, and a spoonful of your favorite thick jam or preserves. Hot pepper jelly gives it a sweet-spicy finish, while cranberry, raspberry, fig, or onion jam all work beautifully. Because the recipe starts with store-bought crescent roll dough, it comes together with very little effort and serves a crowd, making it ideal for Christmas parties, holiday dinners, potlucks, and cozy winter gatherings.
If you love an appetizer that feels special without requiring complicated prep, this bacon brie crescent wreath is exactly the kind of recipe to keep on your holiday menu. The golden crescent dough bakes into a buttery, pull-apart ring, while the brie melts into a rich, gooey center. The bacon adds salty crunch, the jam adds sweetness or gentle heat, and the rosemary gives everything a fresh, festive flavor.
This recipe is especially useful when you want something beautiful for the table but do not want to spend all day in the kitchen. The wreath shape makes it look like a centerpiece, yet the process is straightforward: arrange the dough, add the filling, fold, brush with egg wash, and bake. Once sliced, it becomes an easy party appetizer that guests can pick up and enjoy.
Store-bought crescent roll dough keeps the recipe quick and reliable. It creates flaky layers without homemade pastry, and it wraps neatly around the brie and bacon filling. Serve this warm from the oven for the best texture, when the pastry is crisp and the cheese is soft and melty.
Choose your favorite preserves
The jam or preserves you choose will change the flavor of the wreath, so use what you enjoy most. Hot pepper jelly is a great choice if you like a sweet and mildly spicy appetizer. Fig jam gives the wreath a deeper, rich sweetness, while raspberry preserves add a bright fruitiness. Cranberry compote is perfect for a holiday table, and onion jam creates a savory-sweet version that pairs well with bacon and brie.
For the best results, use a thick jam or preserve. Thin or runny jelly can leak out during baking. A thicker spread stays in place better and helps keep the crescent wreath neat.
How to create the wreath
A little melted cheese or jam may escape while the wreath bakes. If that happens, simply use a butter knife to gently press the filling back into place. Sealing the dough well will help reduce leaking.
Reheating tips
Leftover bacon and brie crescent wreath can be reheated easily. Wrap the slices you want to serve in foil and bake at 350°F (177°C) for 10-15 minutes, or until warmed through. To refresh the crispness of the pastry, open the foil for the last few minutes of reheating. This helps the crescent dough become flaky again while keeping the cheese from drying out.
If you make this bacon and brie crescent wreath, a rating and review are always appreciated. Feedback helps other home cooks decide what to make for their holiday table.
Easy Bacon & Brie Crescent Wreath with Jam
Ingredients
- 1 pound store-bought croissant dough such as crescent roll dough (454 grams)
- 1/3 cup hot pepper jelly or another thick jam of choice (110 grams)
- 8 ounces cold brie cheese, sliced (226 grams)
- 1/2 pound thick-cut bacon, cooked and crumbled (226 grams)
- 1/2 teaspoon minced rosemary plus sprigs for garnish
- 1 large egg
- Flaky salt and freshly cracked black pepper for garnish
- Pomegranate arils for decoration, optional
Equipment
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Small ramekin or bowl
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1 sheet pan
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Parchment paper
Instructions
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Preheat the oven to 375°F (190°C). Place a large sheet of parchment paper on a clean work surface and set a ramekin or small bowl in the center.
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Unroll the crescent dough and separate it into triangles along the perforated edges. Arrange the triangles around the ramekin with the points facing outward. Overlap the dough near the ramekin to form a ring, then press the pieces together so the base is sealed. The dough should look like a sunburst.
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Remove the ramekin from the center. Spread the hot pepper jelly, or your chosen jam, around the ring of dough, leaving about a 1/2-inch space from the center edge.
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Place the brie slices over the jam, slightly overlapping them so there are no large gaps. Sprinkle the bacon over the top and sides of the brie, then add the minced rosemary.
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Fold the wreath one triangle at a time. Pull the point of the dough over the filling, gently lift the base of the wreath, and tuck the point underneath. Bring the point back over the top and press it into the dough to seal. Repeat with the remaining triangles, covering gaps as you go so the filling stays inside.
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Use the parchment paper to carefully transfer the wreath to a large sheet pan. If time allows, refrigerate it for 20-30 minutes to chill the dough before baking.
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Whisk the egg with 1 tablespoon of water. Brush the top and sides of the dough with two thin layers of egg wash. Sprinkle with flaky salt and freshly cracked black pepper.
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Bake for 18-20 minutes, until the filling is hot and the crescent dough is deep golden brown. If you would like more color, broil briefly for 1-2 minutes while watching closely.
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Let the wreath rest for about 5 minutes. Carefully transfer it to a serving tray, garnish with rosemary sprigs and pomegranate arils if desired, then cut into 16 slices and serve warm.
Notes
Cold dough is easier to handle and bakes into flakier layers. If the dough becomes too soft while you assemble the wreath, refrigerate it for 10-15 minutes before continuing.
Some filling may leak even when the dough is sealed. This is normal. Gently push any escaped brie or bacon back toward the wreath while it is still warm.