These brie stuffed crescent rolls are a simple, elegant upgrade to ordinary crescent rolls. Each one is filled with creamy brie, bright pomegranate arils and chopped rosemary, then brushed with honey-butter and finished with flaky sea salt straight from the oven. Quick to prepare and perfect for weeknights or holiday spreads, they make a memorable side or appetizer.
Pomegranate, rosemary and brie combine for a sweet, savory and herbaceous bite that elevates plain bread into something special. If you want a quick way to impress guests or add flair to a holiday table, these rolls are an easy crowd-pleaser.
Why you’ll love this family favorite recipe!
With just a few ingredients, ordinary crescent rolls become something exceptional. The creamy brie melts against the tart pop of pomegranate and the aromatic rosemary, while the honey-butter glaze and flaky salt add a perfect finishing touch.
These rolls are easy to make and versatile: they work as a special weeknight side or as part of a holiday spread alongside classics like stuffing and roasted turkey. They’ve become a requested favorite in many households for good reason.
Ingredient Notes
Full recipe measurements are in the recipe card below.
- Crescent roll dough: Any 8-count package will work—store brand or name brand. Follow the package baking temperature for best results.
- Brie: You can leave the rind on if you prefer, but removing the thicker outer edge helps the cheese melt more smoothly and improves the “cheese pull.”
Ways to vary this recipe
- Try a different cheese: Mozzarella or cream cheese are good alternatives if you want a milder or more stringy melt.
- Swap the herb: Thyme pairs nicely if you don’t have rosemary on hand.
- Add meat: Finely diced ham, chopped bacon, or a thin strip of prosciutto add savory depth.
Step 1: Preheat the oven according to the crescent roll package. Chop the rosemary, pat the pomegranate arils dry, and cut the brie into 1½–2 inch pieces. Lay each crescent triangle flat and place a piece of brie, 4–5 pomegranate arils and a pinch of rosemary near the wide edge.
Step 2: Roll the dough tightly from the wide edge toward the point to form crescents. Place them on a parchment-lined baking sheet, spaced slightly apart.
Step 3: Bake for 9–12 minutes or according to package directions, until the crescents are golden brown and the cheese has melted.
Step 4: Mix melted butter with honey, then brush the mixture over the warm rolls and finish with a sprinkle of flaky sea salt. Let cool 3–5 minutes before serving so the cheese sets slightly.
Storage
Store leftovers in an airtight container in the refrigerator for 2–3 days. These are best served fresh but reheat well in a warm oven for a few minutes to restore the texture and melt the cheese again.
Other Simple Sides
Thanksgiving Recipes
Cheesy Cornbread Casserole
Muffins & Baked Goods
No Yeast Dinner Rolls
Instant Pot
Instant Pot Garlic Parmesan Mashed Potatoes
Side Dishes
Sweet Honey Cornbread Casserole
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Pomegranate, Rosemary + Brie Stuffed Crescent Rolls
Ingredients
- 1 package crescent roll dough (enough for 8 rolls)
- 2 sprigs fresh rosemary, chopped
- 3–4 oz wedge of brie, cut into pieces
- ¼–⅓ cup pomegranate arils
- 2 Tbsp butter, melted
- 1 Tbsp honey
- Flaky sea salt, for topping
Instructions
- Preheat the oven according to the crescent roll package instructions.
- Chop the rosemary, pat pomegranate arils dry, and cut brie into 1½–2 inch pieces. Remove rind if desired.
- Lay out each crescent triangle. Place a brie piece, 4–5 pomegranate arils and a sprinkle of rosemary near the wide edge.
- Roll tightly into crescents and arrange on a parchment-lined baking sheet.
- Bake 9–12 minutes or until golden brown and the cheese is melted.
- Whisk together melted butter and honey, brush over the tops, and sprinkle with flaky sea salt. Let cool 3–5 minutes before serving.
Notes
Nutrition
Nutrition information is an approximation.
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