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  • 4 oz Pancetta
  • 1 Wheel of Brie
  • 1 Package crescent roll dough
  • 1/4 cup Cranberry sauce
  • 1 Egg – beaten


  1. Preheat oven to 375 degrees (that’s 190C, for our European listeners). Line baking sheet with parchment paper.
  2. 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.
  3. Open crescent dough and roll out into 10×10 square on floured surface, making sure to seal all perforated edges.
  4. 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.
  5. 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.
  6. Bake for 20-25 minutes until golden brown on top. Let cool for 15 minutes. Serve warm with bread or crackers.