Grain Free Cranberry Brie Bites

Grain Free Cranberry Brie Bites

We like to say that anything the ‘Dough Boy’ can do with his crescent and biscuit dough, Chēbē can do better (and do it gluten and grain free!). Here is one more example created by Margaret of MI Gluten-Free Gal. She came up with this one over the Christmas/ New Year’s holiday season, but if you want to use a different fruit, just use any jam or preserve that has chunks of fruit.

If you are looking for some suggestions of other appetizer ideas using Chēbē dough, take a look here.

“This recipe requires a mini muffin pan. NOT a standard size muffin pan. I snagged my Wilton mini muffin pan at JoAnn Fabrics. After using other pans in my life, Wilton has become my absolute stand by.

“I originally saw this recipe on the Delish website. They started with 8 oz of crescent dough. I tried these gluten free Cranberry Brie Bites with 8 oz of Chebe dough, and it was NOT enough. One prepared box of Chebe is approximately 14 oz, and I recommend using all of it for this recipe.

“Roll the dough into a 12 x 8 rectangle. Cut 6 strips along the top edge, and 4 strips along the width/  short edge. This will create 24 squares of dough. I found the need to roll each square just a bit each more to make a slightly larger square of dough. Then press into a oiled muffin cup, with the points of the square pointing up.

“I’m not one to often use fresh herbs. But I gotta admit, the little bit of rosemary in this app really heightens the flavor. (Trust me, I baked a batch of grain free cranberry bites without it. Definitely preferred this app WITH the rosemary. ” – MI Gluten-Free Gal (Recipe and photos by MI Gluten-Free Gal)

Margaret used our All Purpose Mix with this recipe. Our AP mix is probably the most versatile in our line and can be used in many sweet and savory recipes. However, you would get the same results using our Original Cheese Bread Mix.

Grain Free Cranberry Brie Bites
Prep Time
40 mins
Cook Time
12 mins
Course: Appetizer
Keyword: appetizer, brie, brie cheese, cranberries, cranberry, gluten free, grain free, holiday, holidays, hors d’oeuvres
Servings: 24 pieces
For the Dough
  • 1 pkg (7.5 oz) Chebe All Purpose Bread Mix
  • 4 Tbsp cold milk
  • 2 eggs
  • 2 Tbsp cold butter, cut into small pieces
  • gluten-free flour or food starch for rolling
For the Filling
  • 1 cup whole berry cranberry sauce (canned or homemade)
  • 8 oz Brie, cut into small pieces
  • 1 cup pecans, finely chopped
  • 24 rosemary leaves
  1. Place wheel of Brie in freezer for 30 – 60 minutes to firm up. Prior to assembling the Cranberry Brie Bites, trim the top and bottom ends of the brie to remove the rind. Finely chop the pecans.

  2. In a food processor, combine Chebe All Purpose Bread Mix and cold butter pieces. Pulse until butter is completely incorporated.

  3. Next, add both eggs and pulse until thoroughly mixed. Finally, add milk one tbsp at a time until dough starts to form.

  4. Turn dough out onto silicone mat or lightly floured parchment paper. (Use tapioca starch for rolling purposes to keep this recipe grain free.) Knead dough until a soft ball forms.

  5. Spray mini muffin tin with cooking oil and preheat oven to 350F.

  6. Roll dough into a 12 x 8-inch rectangle. Mark each end in 2-inch segments, and then cut dough into 24 equal squares. You will likely need to roll each square a bit thinner to stretch it over the cavity of the mini muffin cup. You want the tips of the square to be sticking up over the rim of the muffin cup.

  7. Remove cheese from freezer. Trim off the rind and cut 24 small pieces of cheese from the cheese. I had 1/3 of the cheese leftover. If you fill the cup too full of cheese, it will overflow on to the muffin tin.

  8. Fill each cavity with one small piece of Brie, approximately 1 tsp of cranberry sauce (or other preserves with fruit pieces) and about 1/2 tsp of chopped nuts. (I just eyeballed it.)

  9. Finally, add one or two leaves of rosemary to the top of each appetizer.

  10. Bake in a 350F oven for 10-12 minutes, rotating the pan half way through.

Recipe Notes

I recommend trimming the top and bottom rind off the the cheese. It melts better, and IMO, tastes better. This works better if you chill the cheese in the freezer first. Just plop in the freezer prior to making the dough, and you’re all set.


Want it dairy-free? You can use 2 Tbsp oil instead of the butter when making the dough, and dairy-free cheese should do well to substitute the brie.


The baked brie may bubble and melt a bit over the top of the appetizers. You can gently scoop the cheese back into each cup when you remove the pan from the oven. Do so immediately, as it firms up quickly.


You may substitute the Brie with other cheeses that go well with cranberries, such as sharp white cheddar, Manchego, and goat cheeses.


Recipe and photos by MI Gluten-Free Gal.

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