Ingredients
Scale
- 1 tube (8 oz) refrigerated crescent dough or puff pastry
- 8 oz wheel of Brie cheese
- 1/2 cup whole berry cranberry sauce
- 1/4 cup chopped pecans or walnuts
- Fresh rosemary sprigs for garnish
- A little flour for dusting your work surface
- Non-stick cooking spray
Instructions
- Preheat your oven to 375°F (190°C). Spray a mini muffin tin with non-stick cooking spray.
- Lightly dust your counter with flour. Unroll the crescent dough and pinch any seams together to create one large sheet.
- Use a knife or a pizza cutter to cut the dough into 24 equal-sized squares.
- Place each dough square into a slot of the mini muffin tin, pressing it gently against the bottom and sides to form a small cup.
- Cut the Brie cheese into small cubes, about 1/2 inch in size. It is okay to leave the white rind on.
- Place one cube of Brie into each dough cup.
- Top each piece of cheese with about one teaspoon of the cranberry sauce.
- Sprinkle the chopped pecans or walnuts over the top of the cranberry sauce.
- Bake in the preheated oven for 10 to 12 minutes. The edges should be golden brown and the cheese should be melted.
- Let the bites cool in the tin for about 5 minutes. This helps the cheese set slightly so they are easier to remove.
- Garnish with a tiny piece of fresh rosemary for a pop of color and extra aroma. Serve while warm.
- Cook Time: 25 minutes