Hey hey hey!! How are y’all doing? Last week was my office Christmas party which included a pot luck brunch. Basically, we wanted to eat all day without judgement, so we went with brunch. Full disclosure, I was totally eating cheese dip at 8:00 a.m. and enjoying every minute of it, haha!!

For my dish, I wanted something a little brunch-y and something easy to bring to work. I also needed something that would still be good room temperature. I’ve done crock pot recipes for work, but I don’t love them because it’s just so much harder to get in and out of the office. I also wanted something without meat because one of my co-workers is vegetarian.

I’ve been seeing some really cool baked brie options on Pinterest lately, so I decided I wanted to try my own version. I wanted to do little bites because they’re easier for a pot luck than everyone trying to pull apart a big cheese wheel. After playing around with some different ideas in my head, and making a trial batch over the weekend, this is what I came up with.

For this batch, I actually cut my dough and brie the night before then assembled and baked in the morning before work. It surprisingly went really well!

I used the crescent roll dough sheets because you don’t have to worry about trying to smash the seams together.

I rolled it out flat and cut it into 24 squares. Some of them weren’t quite even, but I was able to pull and squish them into a more even square.

Next I cut my brie, I cut each wheel into 24 pieces. I also failed to snap a picture of it cut…

When it was time to assemble and bake my bites, I sprayed two 24-count mini muffin pans with olive oil. Then I formed and put my crescent roll dough into each of the mini muffin slots.

Next I put a piece of brie in each crescent roll cup.

I went with 3 different flavors: honey pecan, cranberry, and sun-dried tomato.

For the honey pecan, I topped the brie with some crushed pecan pieces, a little bit of brown sugar, and a drop of honey.

For the cranberry, I topped the brie with some whole berry cranberry sauce.

For the sun-dried tomato, I topped with brie with some sun-dried tomatoes in oil.

Top left: sun-dried tomato; Bottom left and top right: cranberry; Bottom right: honey pecan

I baked them in a 350 degree oven for 10 minutes.

Once they were done, I let the cups cool in the pan for 5 minutes, then I removed them and let them cool on a rack until I left for work, which was probably 20 or 30 minutes.

I was able to put them all in the same dish and easily take them to work. I made little signs so that everyone would know which was what when we went through the line.

In complete honesty, the sun-dried tomato version was not as good at room temperature as when hot, but I’m probably the only one who was able to make the comparison. They went over really well at the office! They were also super easy to make and take to work which is a huge plus. They were a really great item for brunch in my opinion!

What is your favorite brunch dish? Do you have a really great pot luck dish?

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