Raspberry and Bacon Baked Brie

There’s one party appetizer that I can’t resist, not matter how full I am. Once someone brings out that baked brie hidden behind its golden crust, I am done for. I will spend the rest of the night, knife in hand, devouring it slice by slice. Depending on how well I know the other guests, I may let them in to grab a few bites, but not many. That baked brie is mine, and I’m not sharing.

A few weeks ago, the MyBlogSpark team sent me a lovely package containing three white serving platters and some coupons for free Pillsbury Crescent roll dough. (I have the same package available for giveaway… read on). Then they gave me a challenge that I was happy to accept: create a recipe using the dough.

They sent me links to three basic recipes that I could improve upon: Crescent-Wrapped Brie, Crescent Bacon Cheese Tartlets, and Crescent Holiday Tree.

Of course there was no doubt which one appealed to me the most. But I didn’t want to just do the regular baked brie with jam, I wanted to make it better, more unusual, more irrestible. In my book, there are really two ingredients that can make anything better: butter and bacon. And as adding butter to baked brie would really be a little too much of a good thing, I chose to add bacon.

The end result was truly sublime. Imagine the salty crunchiness of the bacon paired with the warm creamy brie and then finished off with sweet yet tart raspberry jam… all under a flaky crust. Are you salivating? Don’t deny it. You know you’ll be right next to me at the next party, fighting me for the last bite of this raspberry bacon baked brie.

Raspberry Bacon Baked Brie
Ingredients:
1 package of Pillsbury Refrigerated Seamless Dough Sheet
4 slices of bacon
1 round of brie
1/3 cup of raspberry jam

  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a frying pan, brown the slices of bacon.
  3. Roll out seamless dough on a silpat or waxed paper on a cookie sheet. Place the brie on top. Spoon the raspberry jam and spread it out to cover the brie entirely. Be generous with the jam as it will diminish in cooking. Crumble the bacon on top.
  4. Wrap the dough around the brie. Cook in the oven for 15 to 20 minutes, until golden.
  5. Serve immediately, but don’t tell too many others that it’s ready or you’ll have to share!

As I mentioned above, I have the same set of platters and coupons that I received available for giveaway today for one of my readers, courtesy of Pillsbury through MyBlogSpark. For a chance to win, leave a comment here before Friday, February 5. I’ll select the winner at midnight that night.

As usual, you can get extra chances to win by:

Just remember to leave me a different comment to get credit for each extra entry.

182 Responses to Raspberry and Bacon Baked Brie

  30. >I would stuff the Pisbury Crescent Dough with marinara, mozarella, and diced pepperoni. A calzone?

    Wash it down with with a bottle of cheap Chianti, the cheaper the better.

    Hope to win!

    Reply

  55. >Your recipe sounds delish! I love just plain crescent rolls…but I always eat way too many!
    mommastaci33 at yahoo dot com

    Reply

  71. >Your Raspberry Bacon Baked Brie looks and sounds delicious :) *Thanks* for the giveaway!
    theluckyladybug[at]gmail[dot]com

    Reply

  93. >i've never dared to make anything with brie before, but i'll have to give your recipe a try!

    melanie(dot)myatt(at)gmail(dot)com

    Reply

  104. >That brie recipe sounds delicious…and to think, all I was using these for was pigs-in-a-blanket.
    Thanks for the giveaway,
    gordyneve(at)yahoo.com

    Reply

  107. >I LOVE baked brie. I've always made it with pie crust and thought that was great. I don't know why I never thought of wrapping it in flakey, butter crescent rolls before (or adding bacon!). Thanks for sharing!
    kirbycolby at gmail dot com

    Reply

  118. >I'm not sure that raspberry and bacon really go together. I'd love to try it though. Maybe a supermarket sample should be that.

    Reply

  123. >We eat Crescent Rolls so often, just baked and buttered but really I have to try some of the great recipes they provide.

    Reply

  145. >I'd never really thought about using the crescent rolls in recipes. Hmm… a very versatile product.

    ladcraig at gmail dot com

    Reply

  168. >I usually like anything that's Pillsbury and I know I like these. Pepperoni rollups are a favorite when made for my son

    lighthousee27(at)gmail.com

    Reply

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