These oven baked 3-ingredient crescent brie bites are the kind of thing you bring to one party just to be polite, and then suddenly everyone is asking you to bring them to every single get-together. They’re flaky, buttery, and full of gooey melted brie, with a sweet little pop of jam on top. This is a true Midwestern-style party recipe: simple grocery store ingredients, no fussy steps, and they bake up beautifully in a glass baking dish so you can see those golden edges and melty cheese peeking through.

Serve these warm right out of the glass baking dish, set on a trivet in the middle of the table so people can help themselves. They pair nicely with a simple green salad, a veggie tray, or a bowl of mixed nuts. For parties, I like to put them next to a small plate of sliced apples or grapes—the sweetness and crunch go so well with the buttery crescent dough and creamy brie. They’re also lovely alongside a pot of chili or soup on a cozy night, almost like a little cheesy bread on the side.

Servings: 24 bites

2 (8 oz) tubes refrigerated crescent roll dough

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch glass baking dish so the bites release easily but still get those pretty golden edges.

Chill the brie in the freezer for about 10 minutes while you get everything else ready. Slightly firmer brie is much easier to cut into neat little cubes.

Unroll the crescent roll dough on a clean surface. Gently press the seams together so you have two large rectangles. Cut each rectangle into 12 even squares, for a total of 24 small pieces of dough.

Cut the chilled brie into 24 small cubes, roughly 1/2 to 3/4 inch each. They don’t have to be perfect; just try to keep them similar in size so they melt evenly.

Place one square of crescent dough into the glass baking dish, gently pressing it down so it forms a little base (they can be snug and touching each other). Set a cube of brie in the center of each piece of dough.

Spoon about 1 teaspoon of jam over each piece of brie. Don’t overload them or the jam will bubble over too much; a small dollop is plenty for that sweet, sticky top.

Gently pull the corners of each dough square up and around the brie and jam, pinching the edges together on top to seal. It’s okay if some cheese or jam peeks out—those little melty spots are what make them look so tempting in the dish.

Arrange all 24 bites snugly in the glass baking dish. They will puff and touch as they bake, which helps keep the cheese from running out and makes a pretty, pull-apart style pan of bites.