A baked pear, bacon and Brie wreath in crescent roll dough on a wooden board. There are some pear slices, parsley and orange peel flowers as garnish. There is a pink tea towel with chickens on it in the background.

The Best Baked Pear, Bacon and Brie Wreath Appetizer

4.5 from 35 votes

Before Thanksgiving, I shared a wreath like this one, made with Brie, homemade cranberry sauce and toasted hazelnuts. It turned out to be one of the most popular recipes that I’ve shared so far. I cannot wait to make it again once cranberries are in season! That recipe was so loved, so I also made a fig version which felt Christmassy. With Easter coming up, I thought it would be fun to create one more that would be perfect for serving at Easter gatherings, and this is what I came up with!

These wreaths are really easy to put together and look really pretty. They can also be made ahead which is super helpful to save time on the actual holiday. We also love the leftovers for a quick and tasty snack!

I made this with pears, but if you prefer apples, those would work as well. My goal was to have the pear slices soften in the oven, but not get mushy. I found that cutting the pear into slices about 1/8 inch thick worked really well.

You want to have crispy bacon for this. I bake mine in the oven at 400 degrees F on a rack on a rimmed baking sheet. I watch it closely and take it out once it’s dark brown and crispy.

For the Brie, I always recommend freezing it for about 20 minutes before cutting it. Brie can really stick to your knife and I find it much easier to get clean slices when it’s cold. I also think that having it go into the oven cold helps it to leak out less. My preference is to take the ring off of the Brie using a peeler, but that is only because I don’t like the rind and my kids don’t either. This can be a controversial topic, so do whatever you like with that.

Do not worry about seeing lots of melt and cheese leaked out onto your pan when you take it out of the oven. This is going to happen and there is no way to prevent it. I do find that parchment paper is better for baking this type of dish. Using tinfoil on the baking sheet may cause the cheese to melt out more. When I remove the wreath from the oven, I use a spoon to spoon some of the melted Brie back into the wreath openings. I then allow it to cool a bit and move it to a serving platter before adding the honey.

My husband and kids have approved this appetizer, so I hope that you love it too! I shared it on instagram here.

Tips to make ahead:

I tested this out with the Brue and cranberry version back at Thanksgiving and was so happy with how these reheat. If you want to make one of these wreaths the day before, follow the instructions through baking, then allow it to fully cool, wrap it up carefully and place it in the fridge. When you are ready to reheat it, simply place it into the oven at 375 degrees F for about 10-12 mins, until the cheesy becomes melty again. Remove from the oven, drizzle with honey and serve!

The leftovers are delicious, so don’t worry if you don’t finish it! I wrap up leftovers and keep them in the fridge. For a quick reheat, you can microwave for 20-30 seconds.

For more Easter ideas, check these popular recipes out:

An Easter cinnamon roll that’s perfect for sharing

Ham and cheese Peeps

Lavender fudge

Bunny shortbread cookies

Easy and delicious hummus

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The Best Baked Pear, Bacon and Brie Wreath Appetizer

Recipe by Sarah
4.5 from 35 votes
Course: AppetizersCuisine: AmericanDifficulty: Easy
Servings

10

servings
Prep time

30

minutes
Cooking time

20

minutes
Calories

295

kcal
Total time

50

minutes

It’s baked Brie, paired with pear slices, crumbled crispy bacon, and apricot jam, all wrapped in golden crescent roll dough for a beautiful wreath appetizer!

Cook Mode

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Ingredients

  • 1 pear sliced thinly

  • 8oz wheel Brie cheese

  • 2 tubes crescent roll dough

  • 6 pieces of crispy bacon

  • 2 tbsp apricot jam

  • 1 egg beaten for egg wash

  • 1/4 tsp flaky salt

  • 1 tbsp honey

Directions

  • Start by cooking some bacon. I like to use a rimmed baking sheet with a metal rack on it and bake it in the oven at 400 degrees F until it’s brown and crispy. I then lay it on paper towels to get the excess grease off.
  • Slice up a pear. I sliced it into about 1/8in slices. The wreath bakes for 20 mins and I wanted the pears to be soft, but not mushy, so this was a good thickness. A white bowl with pear slices inside, on a pink tea towel with chickens on it.
  • Slice up an 8oz wheel of Brie. I put mine into the freezer for about 20 mins to chill it and I prefer to peel the rind off. This is personal preference. The chilled Brie is easier to slice.A bowl with scalloped edges filled with sliced Brie cheese, on a pink tea towel with chickens on it.
  • Preheat the oven to 375 degrees F, set a rack in the center and line a rimmed baking sheet with parchment paper. Place a small bowl in the center of the baking sheet. This will be what you place the crescent roll dough around to create the circle shape. A small orange bowl on a rimmed baking sheet with brown parchment paper on it.
  • Lay the crescent roll dough out around the bowl. Each tube of crescent roll has 8 triangles in it. I like to start at the top and work my way to the bottom with the first tube of dough and then complete the circle with the second tube of dough.Sixteen triangles of crescent roll dough placed around an orange bowl on a rimmed baking sheet.
  • Press gently on the dough where the edges meet to create a seal. Sixteen triangles of crescent roll dough placed around an orange bowl on a rimmed baking sheet. I pressed the dough together where the pieces touch to better seal it.
  • Add the sliced pears in an even layer around the wreath.Sixteen triangles of crescent roll dough with sliced pears on top, placed around an orange bowl on a rimmed baking sheet.
  • Next add the Brie slices. Sixteen triangles of crescent roll dough with sliced pears and sliced Brie on top, placed around an orange bowl on a rimmed baking sheet.
  • Crumble the bacon over the pears and Brie in an even layer.Sixteen triangles of crescent roll dough with sliced pears, sliced Brie and crumbled bacon on top, placed around an orange bowl on a rimmed baking sheet.
  • Add the apricot jam to a small bowl and microwave it for 20 seconds. This will loosen it up and make it easier to drizzle. Then using a spoon, drizzle the jam around the wreath on top of the bacon. Sixteen triangles of crescent roll dough with sliced pears, sliced Brie and crumbled bacon on top, placed around an orange bowl on a rimmed baking sheet.
  • To remove the bowl, I use one finger and gently get it under the bowl, then lift it carefully out. Once the bowl is out, take all of the pointed ends of the crescent roll dough, pull them into the center, and press them under the dough to seal it.A crescent roll wreath appetizer with pear slices, Brie slices, crumbled bacon and apricot jam. It's closed up, but not baked yet.
  • Brush lightly with egg wash and sprinkle with a little but of flaky salt.A crescent roll wreath appetizer with pear slices, Brie slices, crumbled bacon and apricot jam. It's closed up, but not baked yet. It's been brushed with egg wash and sprinkled with salt.
  • Bake in the preheated oven for 20 mins. I like to turn the baking sheet at about 15 mins to help it bake evenly. It will be golden brown when done. Do not worry about the Brie leaking out. When the wreath is done, there will be leakage on the pan. It will be mostly a combination of melted cheese and some apricot jam. As soon as I take the wreath out of the oven, I use a spoon to pick up some of the melted cheese and spoon it into the open areas between the dough.A crescent roll wreath appetizer with pear slices, Brie slices, crumbled bacon and apricot jam, golden brown baked from the oven.
  • Drizzle the wreath with honey and serve warm! Store leftovers in the fridge. The leftovers reheat really well!A baked pear, bacon and Brie wreath in crescent roll dough on a wooden board. There are some pear slices, parsley and orange peel flowers as garnish. There is a pink tea towel with chickens on it in the background.

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9 Comments

  1. Can’t wait to try it tomorrow for Easter. Can you please let me know if I can assemble the whole thing today, and just put the egg wash tomorrow and bake tomorrow? I wasn’t sure what kind of prep I can do to make it easier for myself for the following day. Thanks

    • Hi Natasha,
      I haven’t tested leaving it unbaked, so I can’t say for sure. The pears would get brown, so if you try this, be sure to get some lemon juice on them. I do have make ahead instructions in my blog post above the recipe where I recommend baking it first. Definitely check that section out for my preferred prepare-ahead method!
      Sarah

  2. I was hoping to make the wreath tonight and reheat tomorrow. Would I add the honey tomorrow before serving? How do you recommend reheating?

    My family is looking so forward to this dish.
    Thank you

    • Hi! I reheat at 375F for about 10-12 mins until the cheese is melty again, then add the honey at that time. If you check out the blog post above the recipe, I have make-ahead and reheating tips there.

      Sarah

  3. How do you recommend reheating the dish. I was hoping to bake today and reheat tomorrow on Easter.

    Family is looking forward to this dish

    • Hi! I’m so glad you’re looking forward to this appetizer, I hope that you love it! If you check out the blog post above the recipe, I have make-ahead and reheating instructions there.
      Sarah

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