In a few days, I’m going to be rounding up the most popular posts on Wine & Glue in 2014. (You know the posts that got the most page views by readers this year.) I’m kind of excited to see what makes the cut. There are a few recipes that I just know are going to be in there, and the Chicken Pot Pie Crescent Braid is for sure one of them. It’s funny, because it’s a delicious and very fun recipe, but Nathan is always saying, “Really . . . ???” about it’s popularity.
So in honor of the recipe that was the most popular on Wine & Glue this year and in honor of the end of 2014, I decided to make you a really fun appetizer based on the Chicken Pot Pie Crescent Braid sensation! Cranberry Brie Crescent Braid!!
This is so super simple, but look how pretty! And absolutely delicious! If you have party guests with more adventurous taste buds, you could change it up and replace the cranberry sauce with Nutella, or dark chocolate taste buds, or . . . honey!
Or you could just keep it as is, because it is absolutely delicious like this!
And even though it looks super fancy, it’s really easy to put together! So easy, that I was able to photograph the put together while taking care of a three year old and 7 month old!
- 3/4 container brie
- 3/4 cup cranberry sauce
- seamless crescent roll dough
- Preheat your oven to 350 degrees.
- Spread the crescent roll dough out on a silicon mat or parchment paper and place that on a baking pan. Leaving three inches in the middle, make cuts down the side of the dough an inch apart on both sides.
- Cut the brie into thin (approximately 1/4 inch slices) and line it up down the middle of the dough.
- Spoon the cranberry sauce over the brie.
- Take a strip of dough from one side and fold it over the middle mixture. Then take a strip from the other side and fold it over the middle. Continue down the dough, alternating sides until it is completely folded over.
- Pinch the ends of the dough to keep the filling inside while it bakes.
- Bake for 16 to 18 minutes so that the top is golden brown.
- Let stand about 10 minutes before cutting in to it. (See notes)
There will be a decent amount of leaking in from the brie and the cranberry sauce during baking, that is normal. You want to make sure that the dough is baked, but the bottom is not burnt. You can test this by lifting up folds in the middle top of the braid and by peaking at the bottom.
After removing from the oven and letting the braid stand, move to the serving tray very very carefully. I used two spatulas and a lot of prayer, and I still had a flop, but I was able to reposition things and still make the braid look beautiful.
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