My aunt brought these to our Mother’s Day brunch and they disappeared in minutes

To add a little extra flavor without adding more true ingredients, you can brush the tops lightly with water and sprinkle on a pinch of black pepper or dried Italian herbs from your pantry before baking. If you’re comfortable stretching to a fourth ingredient, a spoonful of grainy mustard or prepared horseradish tucked under the roast beef gives a lovely bite that cuts through the richness of the brie. For a slightly sweeter brunch version, use a thin smear of fig jam or apricot preserves with the brie and keep the roast beef in a smaller proportion so the jam can shine.

If you can’t find crescent dough sheets, you can use regular crescent rolls: unroll, press the perforations together to form a sheet, and proceed as directed. For a more pronounced cheesy pull, substitute a double-cream brie or a brie-style cheese that melts very smoothly.

Food safety notes: Keep the deli roast beef refrigerated until you’re ready to assemble, and don’t leave it at room temperature for more than 2 hours total. If you’re preparing these ahead, assemble the unbaked diamonds, cover the tray tightly, and refrigerate for up to 4 hours, then bake just before serving. Leftovers should be cooled completely, stored in an airtight container in the refrigerator, and eaten within 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to re-crisp the dough rather than microwaving, which can make the pastry tough and soggy.