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5 from 8 votes

Pomegranate, Rosemary + Brie Stuffed Crescent Rolls

Prep Time10 mins
Cook Time12 mins
Total Time25 mins
Servings: 8
Author: Lorie Yarro


  • 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


  • 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.