These oven baked 3-ingredient roast beef and brie crescent triangles are exactly the kind of easy party food I keep in my back pocket for busy weeks, holiday gatherings, and last-minute potlucks. They feel a little special thanks to the creamy brie and savory roast beef, but they come together with almost no prep, which is probably why trays of them tend to vanish so fast. This is one of those shortcut appetizer recipes that tastes like you spent more effort than you actually did.
Serve these warm on an appetizer tray with grapes, apple slices, mixed nuts, or a simple green salad if you want to round them out into a light lunch. They also pair really well with soup, especially tomato, butternut squash, or French onion, and they fit right in on a holiday snack board with crackers, olives, and a little fruit preserves on the side.
Oven Baked 3-Ingredient Roast Beef and Brie Crescent Triangles
Servings: 8 triangles
Ingredients
1 tube refrigerated crescent roll dough (8-count)
Directions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper or lightly grease it.
2. Unroll the crescent dough and separate it into 8 triangles on a clean work surface.
3. Place a small slice or folded piece of roast beef and one piece of brie near the wide end of each triangle.
4. Fold the dough over the filling and roll or tuck each one into a neat triangle shape, pinching the seams lightly to help keep the cheese inside.
5. Arrange the triangles on the prepared baking sheet, leaving a little space between them, and bake for 11 to 14 minutes, or until puffed and deeply golden brown.
6. Let them cool for 3 to 5 minutes before serving so the cheese sets slightly and the centers are not too hot.
7. Transfer to a serving platter and serve warm.
Variations & Tips
Add a sweet touch: If you like that sweet-savory combination, add a very thin smear of fig jam or apricot preserves inside each triangle before rolling. It goes especially well if you are serving these during the holidays.
Use different cheese: Brie gives these a creamy, mild finish, but provolone, Swiss, or white cheddar also work well if that is what you already have in the fridge. Just keep the pieces small so the filling does not spill out too much while baking.
Keep the dough cold: Crescent dough is much easier to work with when it is still chilled. If your kitchen is warm, keep the can refrigerated until the last minute so the triangles hold their shape better.
Make-ahead tip: You can assemble the triangles a few hours ahead, place them on the baking sheet, cover loosely, and refrigerate until you are ready to bake. This is a great trick when you are juggling work, dinner, or guests coming over.
Serving tip: These are best warm, but they are still tasty at room temperature for a potluck table. If you want to freshen them up, a few minutes in a 300°F oven will crisp the pastry again.
