My fresh milled crescent roll dough recipe was created when I started teaching bread baking at a friend’s local bakery. We decided to have a whole spread of food made from fresh milled flour – cookies, bread, pasta salad, crackers, and cold veggie pizza on crescent roll dough. Everyone would sit down and introduce themselves while having some food, and that was the start of the class.
I didn’t tell everyone the food was made from various fresh milled, whole grains until I’d heard them raving about the food. Then they were shocked to know they ate cookies with rye flour, kamut pasta, and spelt bread. Knowing it was whole grain was even more of a shocker.
Since then, I’ve started two groups on Facebook regarding freshly milled flour, and someone posted in my newest group how they made these amazing brie bites with my crescent roll dough. Afterall, it’s so simple and quick to make – even without a mixer – and can be used for crescent rolls, pigs in a blanket, or even for cheese danishes. So today I’m sharing the crescent roll recipe base, and what Shan Eisler created with it. Thank you Shan! The instructions AND the photo are all credit to her.
The Base Recipe
Brie Bites Ingredients:
- 310 to 330 grams, give or take, of Melanie’s crescent roll dough.
- 8-ounce wheel of brie cheese-Triple Creme Brie
- Jam of your preference. You will need ½ tsp for each well.
- 1/4 cup chopped roasted unsalted nuts, optional
Instructions
- Preheat oven to 375°F. Spray a 24-count pan with avocado spray.
- Place the pan on a foil-lined cookie sheet.
- Pat 13g of dough in each well. Bake for 5 minutes.
- Cut an 8-ounce wheel of brie cheese into small pieces and place on top of the partially baked squares. Press in slightly.
- Top with ½ tsp of jam of your choice and nuts if using.
- Bake until the crescent dough is light golden brown (about 10 minutes). The cheese will be bubbly. Let them sit for 10 minutes and serve.
She baked these in the brownie bites pan by pampered chef. If you decide to give that pan a try, consider buying from Shan as a thanks for sharing an awesome treat.
Join our Community
Ready to ditch recipes and learn more about baking with fresh milled flour using methods and your imagination? Join my Fresh milled Flour Methods group. You can ask questions, share your wins, and more with an expectation of honesty and friendly interaction. I hear it’s the best place to be on Facebook.
