Description
Buttery crescent dough cups filled with creamy Brie cheese and tart cranberry sauce, perfect as a festive holiday appetizer. Simple, elegant, and irresistibly delicious, these bites are ideal for parties and gatherings.
Ingredients
1 (8-ounce) tube refrigerated crescent roll dough
4 ounces Brie cheese, rind removed and cut into small cubes
1/2 cup whole berry cranberry sauce
1/4 cup chopped pecans (optional)
1/2 teaspoon chopped fresh rosemary (optional)
Nonstick cooking spray
Instructions
- Preheat the oven to 375°F (190°C) and spray a mini muffin tin with nonstick cooking spray.
- Unroll the crescent dough and pinch the seams together to form a single sheet. Cut the dough into 24 squares.
- Press each dough square into the bottom and up the sides of the mini muffin cups.
- Add a cube of Brie to each dough cup, followed by a small spoonful of cranberry sauce.
- Sprinkle chopped pecans and rosemary on top, if using.
- Bake for 12 to 15 minutes, until the dough is golden and the cheese is melted.
- Let cool for about 5 minutes, then gently remove from the muffin tin.
- Serve warm or at room temperature.
Notes
For a sweeter variation, use raspberry jam or fig preserves instead of cranberry sauce.
Omit pecans for a nut-free version.
A sprinkle of sea salt or drizzle of honey before serving adds a unique twist.
Use caramelized onion for a savory alternative to cranberry sauce.
Mini phyllo cups can be substituted for crescent dough for a lighter texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a 300°F (150°C) oven for 8–10 minutes. Avoid microwaving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 90
- Sugar: 2g
- Sodium: 135mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 10mg
