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    You are here: Home / Vegetarian / Pomegranate, Rosemary + Brie Stuffed Crescent Rolls

    Pomegranate, Rosemary + Brie Stuffed Crescent Rolls

    Last Updated December 6, 2022. Published December 17, 2017 By Lorie 30 Comments

    Jump to Recipe Print Recipe

    Pomegranate, Rosemary and Brie, Oh My!

    That's certainly what you will be singing once you bite into one of these cheesy goodies, that's for sure. This holiday, skip the butter and rolls and add a bit of flair to what we all love so much: bread!

    Every Thanksgiving and Christmas, Anthony's mom puts together one heck of a spread. I mean, she goes all out. And one of the things Anthony always makes sure is on the list is his Crescent Rolls.

    Bread has always been Anthony's favorite part of meals, I swear. I can make a big dinner with all of his favorites, and if there isn't any bread, well, his dinner wouldn't be complete.

    He hasn't been as big on bread at dinner as much these days, but we still will have some with an Italian dish or a loaf of cornbread with chili, but it's become more of something we have intermittently. And crescent rolls are that as well. I actually picked up a couple of the ready to bake crescent rolls recently because I knew it would make him very happy. And when I grabbed them, I thought about how I could spice them up a bit, you know, something aside from the same old, same old.

    Skip the bread and butter! Add these Pomegranate, Rosemary and Brie Stuffed Crescent Rolls to your dinner and everyone will beg for seconds!

    So naturally, I scanned the fridge when I got home and tried to figure out what would be a good combination. Since I have been obsessed with pomegranates lately (they are not only tasty, but they make food 100 times prettier every time), I had a few hanging around. I also had a wedge of Brie because it piqued my interest at the grocery. And then I just needed something else to round it out: the Rosemary. Perfect.

    So that afternoon, I rolled a piece of Brie, some pomegranate arils and freshly chopped Rosemary into the crescent rolls and now I essentially never want a plain crescent roll or croissant for that matter, pain again. EVER.

    Skip the bread and butter! Add these Pomegranate, Rosemary and Brie Stuffed Crescent Rolls to your dinner and everyone will beg for seconds!

    Christmas is next week and if you noticed, there's a touch of red and green to this recipe. And gold as well if you count the perfect golden brown of the rolls themselves! So needless to say, adding this to your holiday dinner is 1. so crazy easy and 2. so delicious that you may have to remind yourself not to fill up on bread! Save room for all of the other goodies!

    If you have a favorite croissant or crescent roll dough recipe, by all means, start there. Since we are in the heyday of things, convenience most likely will outweigh everything. And to be honest, we actually look forward to these rolls over Christmas. There a special tradition that have part of our holiday meals for years now. But while we won't be getting rid of the rolls themselves, we will just be adding a little oomph to them and all will be the merrier for it!

    Pomegranate, Rosemary + Brie Stuffed Crescent Rolls

    5 from 8 votes
    Print Rate
    Prep Time: 10 minutes
    Cook Time: 12 minutes
    Total Time: 25 minutes
    Servings: 8
    Author: Lorie Yarro

    Ingredients 

    • 1 8- count package crescent roll dough or enough homemade dough for 8 rolls
    • 2 sprigs fresh Rosemary
    • 3-4 oz. wedge of Brie cheese
    • ¼ c Pomegranate arils

    Instructions

    • Preheat oven according to package or recipe.
    • Chop Roemary and rinse and pat dry pomegranate arils.
    • Cut Brie into approx. 1 ½ in. pieces.
    • Lay out each crescent roll dough. Place Brie, 4-5 Pomegranate arils and a sprinkle of Rosemary. (I just used a pinch for each, but add as much or as little as you like.)
    • Roll into crescents and line on a parchment lined baking sheet.
    • Bake for 9-12 minutes or according to your package instructions, until golden brown.
    • Allow to cool for 2-3 minutes and serve immediately.
    Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!
    Skip the bread and butter! Add these Pomegranate, Rosemary and Brie Stuffed Crescent Rolls to your dinner and everyone will beg for seconds!
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    Reader Interactions

    Comments

    1. Emily Kyle says

      December 09, 2018 at 8:28 am

      5 stars
      Little known secret, my dad and I share a bond over our love for crescent rolls. I surprised him with this and he loved it! So delicious, thank you!

      Reply
      • Lorie says

        March 28, 2019 at 9:35 pm

        Well I just love you and your dad ????

        Reply
    2. Liz Shaw says

      December 03, 2018 at 12:46 am

      5 stars
      This is so simple but looks so flavorful and unique!

      Reply
      • Lorie says

        December 04, 2018 at 9:36 pm

        Definitely a super simple way to shake up everyone's fave!

        Reply
    3. Lindsey says

      December 02, 2018 at 11:33 am

      5 stars
      The combination of the brie and pomegranate and rosemary is stellar!

      Reply
      • Lorie says

        December 04, 2018 at 9:37 pm

        Agree! Can't get enough!

        Reply
    4. Natalie says

      November 30, 2018 at 9:44 am

      5 stars
      This is such a fun idea. I love crescent rolls, but never thought to stuff them with cheese!

      Reply
      • Lorie says

        December 01, 2018 at 11:37 pm

        The possibilities are endless!!

        Reply
    5. Emily Kyle says

      November 29, 2018 at 1:18 pm

      5 stars
      wow Lorie, these look amazing, I can't wait to bring them to my families Christmas eve party!

      Reply
      • Lorie says

        December 01, 2018 at 11:37 pm

        Hope everyone loves them, Nerry Christmas!!

        Reply
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    Hello! I’m Lorie, welcome to lemons + zest! If you love to eat, and you love delicious, simple recipes, then you are in the right place. When it comes to cooking these days, I firmly believe that if it takes too long, or too much work to make, then it’s not for me. Read More…

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