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Mini Cranberry Brie Pull-Apart Bread Recipe Card

Buttery biscuit layers filled with cranberry sauce and creamy Brie, baked in a muffin tin and finished with rosemary butter.
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Ingredients Method Notes

Ingredients
  

  • 1 can refrigerated large flaky biscuits 8-count (about 16.3 ounces or 462 g)
  • 3 ounces 85 g Brie, cut into 12 roughly equal pieces
  • 3 tablespoons thick whole-berry cranberry sauce plus extra for serving if desired
  • 2 tablespoons unsalted butter melted and divided
  • 1 teaspoon finely chopped fresh rosemary
  • Nonstick cooking spray for the pan

Method
 

  1. Preheat the oven to 350°F (175°C). Grease the wells and rims of a standard 12-cup metal muffin tin.
  2. Cut each biscuit into thirds for 24 pieces. Flatten each piece into a rough disk. Press a disk into each muffin cup and bring the edges slightly up the sides.
  3. Place ¾ teaspoon cranberry sauce and one piece of Brie in the center of each cup. Top each with a second disk of dough and pinch the edges together in a few places.
  4. Lightly brush the tops with 1 tablespoon of the melted butter. Bake for 18 to 23 minutes, until deep golden and the dough at the seam is fully baked. If the tops brown early, tent loosely with foil.
  5. Stir the rosemary into the remaining tablespoon of melted butter and brush over the hot breads. Rest in the pan for 5 minutes, then loosen the edges and transfer to a platter. Serve warm.

Notes

Cut the Brie straight from the fridge. Leave the rind on or trim it before portioning.
For homemade cranberry sauce, drain off any loose liquid before measuring.
The filling is hot from the oven. Give the breads their full 5-minute rest before serving.