One of my favorite holiday ingredients in cranberry sauce. My children devour it on biscuit after biscuit with a never-ending appetite. I prefer it mixed with turkey and stuffing to add a sweet flavor to a savory meal. This bacon brie crescent wreath with cranberry sauce satisfies everyone’s appetite!
Bacon Cranberry Crescent Wreath Recipe
Although I love the mixture of brie and cranberry, some children don’t like eating cheese. For this recipe, I made two different variations. One has bacon, brie, and cranberry. The other is a kid-friendly version that has only the bacon and cranberry. It is similar to the biscuits with cranberry that my children love to eat in place of the more nutritious turkey or bratwurst and sauerkraut. With this recipe, it looks more festive than a biscuit, and it has protein so the children aren’t filling up on sugar and bread.
- 1 Tube of crescent rolls
- 4 piece of cooked bacon cut into pieces
- 1/4 round of brie (optional)
- 1 can of cranberry sauce
- 1 beaten egg
- A pinch of Italian seasoning
- A pinch of salt
Preheat the oven to 375°F. Spread a dash of oil around the bottom of a round pie pan or cookie tray. Then, layer the crescent dough with the larger end towards the inside of the pan. As you lay them in the pan, overlap them to create a circle shape on the inside of the pan.
Open the jar of cranberry sauce, scoop into a bowl, and stir until well mixed. Spoon the cranberry sauce around the dough and pat down to make a circular layer. Add the chopped bacon on top of the cranberry. Cut wedges of brie and place it on top of the bacon, or skip the brie for a more kid-friendly side dish.
Next, pull the pointed ends of the crescent dough over the layers and tuck under to create a wreath with the dough. Brush the beaten egg on top. Add salt and Italian seasoning. Bake for 30 minutes. Serve and enjoy!