Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
- 1 crescent roll dough
- 8 oz brie, cubed
- 1 cup cranberry sauce
- ½ cup chopped pecans
- 2 fresh rosemaries, stems removed and discarded
- Preheat the oven to 375°F. Grease a nonstick mini muffin tin. Set it aside.
- Roll the crescent roll dough out onto a work surface. Pinch all of the seams together to make the dough into a large rectangle. Cut the dough into 24 equal squares. Press the squares into each cup of the muffin tin. Fill each cup with a piece of brie and top it with a spoonful of cranberry sauce. Finish each cup with some of the chopped pecans.
- Bake until the crust is golden, about 12 minutes. Serve immediately topped with some fresh rosemary.
Amount Per Serving: Calories: 112Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 10mgSodium: 104mgCarbohydrates: 10gFiber: 1gSugar: 4gProtein: 3g