A classic snack reconsidered—move over Pigs in a Blanket and make way for Figs in a Blanket Baked Brie Crescent Rolls. These two-bite sized appetizers are perfect for tailgating, picnics, or even holiday parties, taking the idea of melty cheese and figs sandwiched together as brie baked in crescent rolls.
A Fig Deal
Orchard Choice and Sun-Maid California Dried Figs are the hero, tucked inside the buttery crescent dough. You could use Golden Figs with their nutty and delicate flavor, but we prefer the deeper familiar sweetness of Mission Figs. Cooking the figs in a combination sauce incorporates a bit of umami, savory, and sweetness into the figs. By cooking the figs and then continuing to infuse them off heat in the sauce, this helps penetrate the fruit with more flavor. Then, the figs are patted dry with a paper towel.
After removing the stems by twisting them off the figs, each fig is slit lengthwise but only so it hinges (like a hot dog bun) and then inside the cheese gets tucked in—more on that in a moment.
Brie Baked in Crescent Rolls
Who can’t pass up slicing into baked brie? What you will love about these rolls is how they are pre-portioned morsels that make sure every bite has the right amount of fruit, cheese, and flaky outside.
The brie gets sliced into slender lobes—enough pieces to tuck into each of the figs.
For the crescent rolls, we used a tube of refrigerated crescent rolls, separating the pre-cut triangles and slicing them into 2-3 long triangles each—the main thing here is to count the quantity of figs and ensure you have cut enough long triangles of crescent dough. Then, you simply tuck the brie-stuffed fig, brie side down into the wide end of the crescent dough and the dough all the way to the slender tip. Easy.
To finish off the rolls, we paired them with a simple whisk-and-serve balsamic honey mustard sauce that really lets the sweetness of the figs shine through.
Figs in a Blanket Baked Brie Crescent Rolls
Figs in a Blanket
- 1 cup water
- 3 tablespoons liquid aminos (or soy sauce)
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- Dash liquid smoke
- Dash ground cayenne
- Dash ground black pepper
- 8 ounces Orchard Choice or Sun-Maid California Mission Figs , stems removed
- 1 (8 ounce) tube refrigerated crescent dough
- 4 ounces Brie
Balsamic Honey Mustard Dipping Sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- Preheat the oven to 375°F.
Cook + Infuse the Figs
- In a small saucepan, combine the water, liquid aminos, apple cider vinegar, brown sugar, toasted sesame oil, ground ginger, garlic powder, liquid smoke (if using it), cayenne and pepper. Place the saucepan over medium high heat and bring to arolling boil. Stir in the figs and turn down the heat to medium to simmer for 10 minutes. Turn off the heat and steep for 20 minutes more.
- Drain the figs. Pat them dry using paper towels.
Make the Figs in a Blanket
- Cut two to three long planks from the Brie and slice each into lobes—as many pieces of cheese as there are figs. Make a slit lengthwise into each fig cutting into but not all the way down so the fig hinges open like a hot dog bun. Place a lobe of Brie inside each fig cavity. Set aside.
- Open the tube of croissant dough and separate each long triangle of dough, cutting them into as many pieces as you have figs, about two to three long triangles per triangle of dough.
- Place a stuffed fig, Brie side down into the dough at the wide tip a long dough triangles. Roll the dough all the way to the skinny end. Place on a rimmed sheet pan 2 inches apart.
- Bake for 11 to 14 minutes or until golden brown.
- Whisk together the balsamic honey mustard to serve as a dip with the Figs in a Blanket.