Pomegranate, Rosemary + Brie Stuffed Crescent Rolls

Crescent rolls with sea salt on top on plate.

5 from 8 votes

Pomegranate, Rosemary + Brie Stuffed Crescent Rolls

These brie stuffed crescent rolls are a delicious way to take classic crescent rolls up a notch. Stuffed with creamy brie, pomegranate and chopped rosemary and then smothered in honey butter and flakey sea salt fresh from the oven--these will take any meal to the next level! So quick and easy to prep too!

Prep Time10

Cook Time12

Total Time25

Servings:

Author: Lorie Yarro

Ingredients

1 package crescent roll dough or enough homemade dough for 8 rolls
2 sprigs fresh Rosemary
3-4 oz. wedge of Brie cheese
¼-⅓ cup Pomegranate arils
2 Tbsp. butter melted
1 Tbsp. honey
flakey sea salt for topping

Instructions

Preheat oven according to package or recipe.
Chop rosemary, pat the pomegranate arils dry, and cut brie into approx. 1 ½ -2 inch pieces. I remove the rind a lot lately although I used to keep it on--do what you prefer but the rind kind of takes away from the creamy center in these rolls.
Lay out each crescent roll dough. Place a piece of brie, 4-5 Pomegranate arils and a sprinkle of rosemary close to the wide edge.
Roll tightly into crescents and line on a parchment lined baking sheet.
Bake for 9-12 minutes or according to your package instructions, until golden brown.
Whisk together the melted butter and honey and brush over the tops of each and sprinkle with flaked sea salt. Cool for 3-5 minutes before serving.

Notes

Storage: Store any leftovers in an airtight container in the refrigerator for about 2-3 days. These are best eaten fresh, but are still ok to reheat and eat within a couple days!

Nutrition