Sun-Dried Tomato & Pesto Brie en Croute

My friend Jamie is great.  She visits me at home.  That’s saying a lot!  Since becoming mom I don’t see my friends even 1/3 as much as I used to because I have the Things.  Not that having kids was the problem, but with one car and Mike’s sometimes obscure work schedule, coordinating friend time out of the house can be difficult.  

 Baked Brie with a Twist 1
And that’s why Jamie rocks.  She comes over around 8, after Thing 2 is in bed, so that we chat, gossip, drink a bottle or two of wine, and eat yummy food.  Like this Brie en Croute  (Brie – fancy smelly cheese – in Crust) she made us the other night.  I hadn’t had anything fancier than Feta cheese in quite some time, but I’m always up for something Jamie whole heartily endorses.
Baked Brie with a Twist 2 

Baked Brie with a Twist

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author Jamie


  • 1 package refrigerated crescent rolls
  • 1 wedge Brie cheese
  • Pesto
  • Sun-dried tomatoes in oil sliced
  • Granny Smith apples


  1. Remove wrapping from Brie. Unroll crescents and separate along the middle seam to form 2 long rectangles.
  2. Place Brie on top of one of the crescent rectangles. Cover top of Brie with pesto and sun-dried tomatoes to your taste, be generous!
  3. Lay the second crescent rectangle of the cheese and toppings. Pinch rectangle edges together to prevent cheese from oozing (too much).
  4. Bake according to crescent roll package directions.
  5. Serve warm with Granny Smith apple slices.
Baked Brie with a Twist 3

This Brie is genius.  Jamie thought, “There’s already bread because of the crescent rolls,” so she wanted something different to serve with the Brie.  Smarty pants that she is thought apples.  Granny Smith apples.  I thought it would be so weird having pesto, sun-dried tomatoes and tart apples together, but it’s good.  Really good!!  


This is the dish that Jamie’s family expects her to bring any time they have a potluck get together.  Take a chance.  You’ll love it.


  1. says

    Love it! I definitely find I need to make specific time weeks in advance with friends in order to have any updates on their lives. I guess that's why I'm loving blogging so much though. I get to create relationships without scheduling. The brie lookes fantatstic. Thanks for sharing at Whimsy Wednesday over at The NY Melrose Family.

  2. says

    I love love love Brie! This is such a great twist, I am loving the cresents covering it. I usually slice the Brie in half, and cover the middle layer in chopped jalapenos and apricot jam. Top with the other half of cheese and more jalapenos and apricots. Press pecans on top and bake until melty! Serve with toasted French bread slices, which can bake at the same time as the Brie, just surround the brie with olive oil sprayed slices. Easy and GOOD! Maybe next time your friend comes over?
    Have a great weekend!
    ~Tonya from 4 little Fergusons

  3. says

    I totally agree about not scheduling time. My friend Steph and I get to talk and I get to see her kids even though she's in PA. It's so nice.

  4. says

    I'm not a big fan of apricots, but the spicy sweet combination sounds good, maybe I could try your idea with peach jam. Yes. Peach it is. 🙂 Thanks for the new twist!

  5. says

    I feel the same way when I got late night blog hopping. I think it's really great that you take the time to visit and comment on everyone's posts that are linked up to your party. It says a lot about what an awesome lady you are Alison. 🙂

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