PREP: 10 minutes
COOK: 12 minutes
Egg-Free, Pescatarian, Vegetarian
store-bought crescent roll dough
fresh rosemary sprigs, stems removed and discarded
Preheat the oven to 375ºF. 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.
|Total Fat (g)||7|
|Saturated fat (g)||3|
|Total Carbohydrate (g)||10|
|Dietary Fiber (g)||1|
|Total Sugars (g)||4|
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