There are some little recipes that earn a permanent place in the family tin right alongside the church potluck favorites, and these oven baked 3-ingredient roast beef and brie crescent pillows are just that kind of bite. They come together with very little fuss, but they feel special enough for book club, holiday nibbling, or a cold-weather supper tray. The buttery crescent dough bakes up flaky around savory roast beef and soft, creamy brie, making a warm appetizer that tastes far fancier than the effort it takes.
Serve these warm from the oven with a small dish of Dijon mustard, horseradish sauce, or even a spoonful of fig jam if you like a sweet-savory touch. They fit in nicely alongside a bowl of soup, a crisp green salad with apples or pears, or a simple vegetable tray for a party spread. For book club or game day, I like to set them out with hot cider or a glass of red wine and let folks help themselves.
Oven Baked 3-Ingredient Roast Beef and Brie Crescent Pillows
Servings: 8 pillows
Ingredients
1 tube refrigerated crescent roll dough (8-count)
8 thin slices deli roast beef
8 small slices brie cheese, rind on or trimmed if preferred
Directions
1. Heat the 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. Place a slice of roast beef on the wide end of each triangle and top with a piece of brie.
3. Roll up each triangle from the wide end to the tip, tucking the filling in as you go, and pinch the sides gently so the cheese stays mostly inside.
4. Arrange the pillows on the prepared baking sheet, leaving a little space between them, and bake for 11 to 14 minutes, or until puffed and deep golden brown.
5. Let them cool for 3 to 5 minutes before serving so the cheese can settle slightly, then transfer to a platter and serve warm.
Variations & Tips
Add a little sweetness: A thin swipe of fig jam or onion jam inside each pillow gives these a lovely sweet-savory flavor that goes especially well for holiday gatherings.
Use another cheese: If brie is not handy, a small slice of provolone, Swiss, or havarti will melt nicely and still pair beautifully with the roast beef.
Keep them from leaking: Do not overfill the dough, and make sure the points are tucked underneath on the baking sheet. If a little cheese escapes, that is no trouble at all; those crisp edges are mighty tasty.
Make them for a crowd: These are easy to double for parties. Bake in batches so each pan has enough room for the dough to puff and brown instead of steaming.
Serve them hot: They are at their best while still warm, when the pastry is tender and the cheese is soft. If needed, reheat them for a few minutes in a 300°F oven to freshen them up before serving.