I love cooking with cranberries during the holidays. There are so many fun ways to use them besides making a cranberry sauce. One of my favorite ways to use cranberries is to make Grilled Cranberry & Brie Pockets as an appetizer for the family using my Bull Grill it’s a great combination of flavor and great way to start our holiday fun.
I love baking in my Bull Grill. I find that it gives my food a great flavor you won’t find from baking in a traditional oven.
Brie is an amazing cheese and pairs great with the Crescent rolls and bacon. The cranberries give a little burst of tartness and flavor to this amazing appetizer. Although I normally use fresh cranberries you can always use canned cranberries in this recipe instead.
Grilled Cranberry & Brie Pockets
Ingredients
- 1 Package Crescent Rolls
- 1/2 Cup Bacon cooked and crispy
- 1 Wheel of Brie rind trimmed down slightly
- 1/2 Cup Fresh Cranberries
- 1 Tsp Fresh Herbs
Instructions
- Preheat Bull Grill to 350 degrees using indirect heat. Turn outer most burners to medium heat and leave the innermost burners off.
- Spray muffin pan with cooking spray. Unroll Crescent Rolls and cut them into squares (keep two triangles together and cut them in half to make a square), which will give you 8 squares. If using a standard size muffin tin, use one square per muffin pan hole. Push square of Crescent Rolls into the muffin pan hole, leaving some hanging over the muffin pan hole edge.
3. Place a slice of brie, some cranberries, and some crumbled bacon into each muffin pan hole, on top of the Crescent roll dough.
4. Fold Crescent Roll overfilling leaving a little bit exposed.
5. Bake it Bull Grill for 15-20 minutes or until golden brown.
