Cranberry Brie Bites
- Cook Time: 27 minutes
- Total Time: 27 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 tube (8 oz) refrigerated crescent dough sheet (or crescent rolls)
- 8 oz Brie cheese, slightly chilled
- 1/2 cup whole berry cranberry sauce
- 1/4 cup chopped pecans or walnuts
- 2 tablespoons fresh rosemary sprigs, pulled into small pieces
- Cooking spray for the muffin tin
- All-purpose flour for dusting the surface
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin with cooking spray to ensure the bites don’t stick to the sides.
- Lightly flour your work surface. Unroll the crescent dough sheet. If using crescent rolls, pinch the seams together to create one solid sheet. Cut the dough into 24 equal-sized squares using a pizza cutter or a sharp knife.
- Cut the brie cheese into 24 small cubes, about 3/4 inch each. It is easier to cut the brie while it is cold so it doesn’t stick to the knife too much. You can leave the rind on, as it is completely edible and helps the cheese hold its shape.
- Place one square of dough into each slot of the mini muffin tin, pressing it gently against the bottom and sides. Place one cube of brie in the center of each dough square. Top the cheese with a generous teaspoon of cranberry sauce and a few chopped pecans.
- Place the muffin tin in the oven and bake for 10 to 12 minutes, or until the pastry is golden brown and the cheese has melted. Keep a close eye on them to prevent the dough from burning.
- Remove the tin from the oven and let the bites cool for about 5 minutes. While they are still warm, top each bite with a small piece of fresh rosemary for a pop of color and aroma. Gently lift them out of the tin and serve.
Find it online: https://www.pleasecook.com/snacks/cranberry-brie-bites/