Cranberry Brie Pizza

Appetizers are my favorite part of a meal and this Cranberry Brie Pizza is at the top of the list.

Cranberry Brie Pizza

Many times it is an overlooked part of a meal but I love to fix a couple of really good appetizers to have for people to snack on while dinner is finishing up.  It also helps keep the masses under control if dinner is delayed at all!

For Thanksgiving Dinner I will be fixing my stand by appetizer – Roasted Garlic and Artichoke Dip   I love this dip and could eat the whole thing myself!!

The other appetizer I will be fixing this year is a new recipe for me.  My friend Sherra was raving about it on the phone the other day so I decided I needed to give it a try.

She was right – it is yummy!   I test drove the recipe this week and everyone loved it.  Jim even ate the leftovers for breakfast the next morning.

I will be doing a couple of things different when I make it next week for Thanksgiving Dinner.  I will use a little less cranberry.  I think I got a little heavy handed and actually used more than the recipe calls for.  I will make my bits of Brie a little bigger.  I also chopped my pecans fairly fine because I don’t like big pieces of nuts.  You may want to leave your nuts larger – like Sherra does.

Do you have a favorite appetizer you will be serving for Thanksgiving Dinner?  Please share!

Cranberry Brie Pizza


Cranberry Brie Pizza
Recipe type: Appetizer
  • 1 8 oz. can crescent rolls
  • ¾ C whole berry cranberry sauce
  • 8 oz. cubed Brie cheese
  • ½ C chopped pecans or walnuts
  1. oz. can crescent rolls
  2. /4 C whole berry cranberry sauce
  3. oz. cubed Brie cheese
  4. /2 C chopped pecans or walnuts
  5. Preheat oven to 425.
  6. Use a lightly greased pizza pan or a pizza stone.
  7. Unroll crescent rolls and separate into triangles.
  8. Arrange on pan with tips towards the center and lightly press together.
  9. Forming a circle with the dough.
  10. Bake 5 minutes or until lightly brown.
  11. Remove from the oven and sprinkle with pieces of Brie.
  12. Spoon the cranberry sauce over the cheese.
  13. Top with pecans.
  14. Bake an additional 8 minutes or until cheese is melted and the crust is golden brown.
  15. Cool 5 minutes and cut into wedges or squares.


Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

Latest posts by Leigh Anne (see all)


  1. says

    These sound delicious, but my family would never forgive me if I didn’t make:

    Crab Canapes

    1 8 oz. pkg. butterflake refrigerator rolls (any of the ones that can be separated into 36 pieces)
    8 oz. water chestnuts, drained and sliced

    Combine the following ingredients:

    7 1/2 oz. can of crabmeat (or fresh would be delicious)
    1 Tbsp. chopped green onion
    4 oz. Swiss cheese, shredded
    1/2 c. mayonnaise
    1/4 tsp. curry powder
    1 tsp. lemon juice

    Preheat oven to 400 degrees.

    Separate each butterflake roll into three pieces (36 pieces in all), placing on greased baking sheet. Spoon on crab mixture. Top each with a water chestnut slice. Bake at 400 degrees for 12 minutes. Serve hot. May be reheated. (Note: Make plenty because IO’ve seen guests follow a tray of them around like starving vultures.)

  2. says

    My friends can’t believe how wonderful these are as a first course – oyster lovers or not! It’s not polite to lick the shell or ramekin!

    Oysters Dunbar

    Recipe By : Joan Callaway (improvised)
    Serving Size : 8 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    4 tablespoons butter
    4 green onions, diced
    3 tablespoons flour
    1/2 bottle clam juice
    1 jar oysters
    1 package frozen artichoke hearts
    1/8 teaspoon salt
    1/8 teaspoon pepper
    dash tabasco sauce
    1/2 cup bread crumbs, seasoned
    3 Tablespoons Parmesan cheese
    2 Tablespoons butter or less…just enough to moisten crumbs.

    Saute green onions in butter. Add flour to make a roux. Add oyster water and if needed a little additional water or clam juice. Cook a little while to thicken. Add very small oysters or ones that have been cut into bite-sized pieces., boiled artichoke hearts that have been cut into same size as oyster bites, along with some scrapings from leaves if you have cooked the artichokes fresh rather than frozen. Season to taste with salt, white pepper, a bit of Tabasco. Cook all about ten minutes. Then drop this insipid looking goo into a small ramekin. (I use small shells…), cover with buttered Parmesan bread crumb mixture…and place in hot oven for browning and heating through. (You can make ahead and heat through when you plan to serve.)

    NOTES : This was one of my favorite appetizers at Corinne Dunbars, a restaurant in the Garden District of New Orleans when we lived there back in the late 60’s. I don’t know if it is still there. I’ve never been able to get the recipe for this luscious appetizer, but this is pretty close, I think.

  3. says

    Leigh Anne,

    My family has had Pork Char Shu along with turkey ever since I can remember. I’m not sure when my momstarted serving it. It is absolutly divine. And the smell when I walk in her home, mmmmmmmm. I’l email you the recipe. It’s a pork loin marinated in the most delicious asian sauce.

  4. says

    Years ago my sweet mother hand wrote all her recipes on darling recipe cards and duplicated them for my 2 sisters, my 2 sister-in-laws and me. She gave them to us along with a matching recipe box.
    On the master copies she wrote a little something extra for us. For instance on this recipe she wrote “my friends say MSG will make me crazy. I’m a little odd anyway. maybe nobody will notice.” On the back she wrote “If there is anything lovely, seek after these things.” Most of them are just random thoughts she had but I will treasure them forever.

    Recipe for Pork Cha shu
    It is a tad vague especially the cooking time. We buy our pork tenderloin at Costco in a twin pack.
    We call it “Pork ChaR Shu”

    5-6 cloves of garlic sliced
    1 C. soy sauce
    1 C. sugar
    1/2 tsp. MSG
    1 tsp. powdered ginger
    few drops of red food coloring

    Pierce Pork tenderloin with fork
    Marinate in large casserole dish over night
    Bake at 325 for about 3 hours until done.
    Slice on an angle
    Garnish with sesame seeds and chopped green onoins
    Reserve juice to pour on top of sliced meat.

  5. Stephanooch says

    Your Cranberry brie pizza is so yummy! We tested it out tonight. This was the first time I had baked brie, and it tastes so much better that way! I’m so excited to have a new recipe for Thanksgiving! Thanks :)

  6. says

    This sounds heavenly… It also sounds like it will go well with our Thanksgiving Dinner II… My dad is getting a buffalo rib roast and I will be cooking it…
    I was trying to come up with a good starter for the guys and this will be PERFECT!! Thanks for sharing..

  7. says

    April and Joan – Thanks for the yummy new recipes to try!

    Stephanooch – So glad you enjoyed the the cranberry brie pizza – it will be a new favorite at our house too!

    Cariann – Hope the guys enjoy it!!

  8. says

    I’m finally catching up on my blog reading and was thrilled to find this recipe on yours! Cranberry brie “pizza” is one of my go-to appetizers. I love it, and it always garners lots of compliments and lots of requests for recipes!
    I stopped making it in the round “pizza” form, opting instead to lay out the crescent dough in one big rectangle so that I can then cut it into squares. Much, much easier on the preparation AND on the consumption.
    I so enjoy your blog, Homebased Mom!


Leave a Reply

Your email address will not be published. Required fields are marked *