1 can crescent roll dough
8 oz. brie
can of cranberry sauce (with or without whole cranberries)
rosemary, fresh or dried
optional: pecans
Preheat over to 375, and grease 24 mini muffin tins.
On lightly floured surface, roll out crescent rolls and pinch seams. Cut into 24 squares (as evenly sized as possible). Place a square in each muffin cup, pushing the bottom down.
Cut cold brie into 24 pieces (with rind left on). Add a piece of brie to each muffin cup.
Spoon cranberry sauce onto each cup. Optional: add a pecan onto each cup.
Add a sprig of fresh rosemary to each cup, or crush dried rosemary then sprinkle on top.
Bake for approximately 15 minutes. Serve warm.
Keep in refrigerator 3-5 days if any are left!
{Original recipe HERE}
