These baked pepper jelly and brie knots are super easy to make! The recipe uses just 5 ingredients including fresh rosemary for garnish. Great little appetizer for the holidays!
Cut brie cheese into small, ½" x ½" squares and freeze overnight.*
Separate crescent roll dough into triangles along perforations. Cut each triangle in half lengthwise, so you have 16 triangles total.**Place a square of frozen brie cheese next to the shortest side of each triangle.
Starting at the short side of the triangle, loosely roll up brie in the dough, half way.Take remaining half of the dough triangle, and wrap it underneath to form a bottom. Then, there should be just enough dough to bring the tip of the triangle up the side and lay it on top of the rolled dough.Pinch the dough along the bottom and sides as needed to seal any cracks. Press down any dough points for a smooth, circular shape. Repeat for all triangles.
Arrange each knot on a lined baking sheet.Using your hands, flatten the rolled dough and expand the opening if needed so brie is visible. Should look a bit like a nest.
Bake at 350˚ on the upper rack for 12 minutes or until golden brown. then remove from oven.
Spoon ½ teaspoon of pepper jelly into the opening of each knot.Garnish each knot with a small cluster of rosemary needles and almond slivers before serving. Serve warm.
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Notes
*For best results, cut Brie cheese into pieces then freeze overnight before using. Starting with frozen cheese slows it from melting and bubbling out of the dough knot when baked. This is not required but is helpful as otherwise, the melting cheese can get messy. Triangles will have 2 very long edges and one very short edge.