This recipe for a Pancetta Cranberry Brie Bake is a stunner that will impress hosts and guests alike. Covered in a soft crescent dough, the insides contain a mixture of gooey, buttery brie and a salty/sweet pancetta cranberry mixture. At just five ingredients, it’s simple and easy enough for the busy holiday season!
Let’s start with the basics. You’ll need the following:
Grab yourself a skillet or a well-seasoned cast iron pan, as these will brown fatty meats up well. Pancetta is an Italian style bacon made of pork belly that’s salt-cured. It’s a great counter-balance to the sweet and tart cranberry sauce in this recipe. Now brown up your pancetta and enjoy the fact that your home smells of delicious bacon. Set the pancetta aside in a bowl lined with a paper towel, as it helps to extract some of the extra grease and leave your meat nice and crispy.
Now roll the dough! No, really, flour up a surface, open the crescent roll container, and plop that bad boy onto the counter or pastry slab. We here at RSVP like to use the White Marble Pastry Slab when it comes to pastry doughs. The marble stays cool to the touch and gives you a flat, even surface to work on. My dough, as you can see, met some bumps along the way. That’s okay, because we’re not looking for perfection here. It just needs to fit the wheel of Brie. The only thing you need to make sure of is that all the little perforations in the dough have been sealed up, so none of the delicious, cheesy insides leak while baking.
Remove the Brie from the packaging and place it in the center of your rolled dough. Do not remove the rind! This adds flavor and keeps the melty Brie from seeping into the crescent dough mixture. If you remove the rind, you will end up with a mush ball. And though tasty (because, hey, it’s still bread and cheese), it’ll just be a gelatinous blob.
Next, spread the cranberry sauce on top of the Brie. Trader Joe’s cranberry sauce works well because it’s a nice mixture of chunky and jelly. You can use whatever kind you’d like or even make your own!
Once you’ve got the cranberry sauce nicely distributed, stack the pancetta bits on top.
Fold the four corners of the dough into the center. Make sure everything is nice and sealed. Remember, it doesn’t need to be perfect. Seal everything up with a nice coating of egg wash. This will make sure those corners don’t come undone and will also give the top of the appetizer a lovely golden glow.
Now put that beautiful loaf of goodness in the oven and let it cook for 20-25 minutes. While it’s baking, slice up a loaf of French or sourdough baguette and set out our recommended product, the Endurance® Spreaders, for serving.
Once you pull it out of the oven, it should look a bit like this!
The White Marble Pastry Slab is also a great serving apparatus, especially for meat and cheese spreads. Place some spreaders on either side, line up the baguette or crackers around the Brie bake, and then cut into the center!
That right there is the show-stopper and when people walk by, they’ll say, “Oooooooh, that looks amaaaaaaaaaaazing.”
PANCETTA CRANBERRY BRIE BAKE
Wheel of Brie
Package crescent roll dough
Egg – beaten
Preheat oven to 375 degrees (that’s 190C, for our European listeners). Line baking sheet with parchment paper.
Heat skillet or cast iron pan to medium high heat. Brown pancetta and set aside in bowl lined with paper towel to drain the grease.
Open crescent dough and roll out into 10×10 square on floured surface, making sure to seal all perforated edges.
Place wheel of Brie in middle. Spread Cranberry sauce on top of brie, making sure to cover entire surface. Layer pancetta evenly on top of cranberry sauce.
Fold in the 4 corners of the dough (it doesn’t have to be pretty, it just needs to be sealed). Brush with egg mixture on top.
Bake for 20-25 minutes until golden brown on top. Let cool for 15 minutes. Serve warm with bread or crackers.