Baked Brie & Pear Crescent Roll Bites

As you can tell from the title, I have to start this post by emphasizing that this recipe is NOT HEALTHY.

Not paleo, not low-carb, not sugar-free, not gluten-free, nor dairy-free…just indulgent deliciousness and everything that comes with it.

I know I’ve committed to posting healthy recipes on Kitchenspired, but I also know that it’s the end of the year, and what you guys really want is a last-minute indulgent treat to bring to your New Years Eve party before you start your new health & fitness goals on January 1st.

No, that’s not what you are thinking? Okay, maybe it’s just me… 🙂

I made these for our family Christmas gathering, and they were gone in minutes. Enjoy, and have a fun New Year!


  • 1 can of crescent roll dough (should make 8 rolls)
  • 1 slice of baked brie (no need to buy the entire round, so if your grocery store sells them by the slice, I would suggest that.)
  • 1 Bosc pear
  • honey
  • parchment paper (optional)


  1. Preheat your oven to 350 degrees.
  2. Wash your pear and cut it into small pieces (pictured below). Set aside.
  3. Cut the brie cheese into small pieces as well (pictured below). Set aside.
  4. Grab a baking sheet. Place parchment paper on the baking sheet if you desire. Open your can of crescent roll dough and spread it out onto the baking sheet, separating each roll piece.
  5. Cut each of the roll pieces in half, so that you have two triangles per roll (now you should have 16 pieces)
  6. On the wider end of each piece of dough, place a piece of pear with a piece of brie cheese on top.
  7. Drizzle a little bit of honey on the pear & brie.
  8. Roll it up!
  9. Repeat for all the pieces of dough.
  10. Place in the oven for about 10-12 minutes, or until the crescents rolls are nicely brown but not burnt.
  11. Pull them out of the oven and immediately remove them from the baking sheet onto a serving plate or tray. They are best if they are served warm & fresh. Enjoy!


I promise I’ll return to my healthy ways in 2014!


Be inspired,



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