CALORIES: 112
PREP: 10 minutes
COOK: 12 minutes
Pescatarian, Vegetarian, Egg-Free
1 | store-bought crescent roll dough |
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8 oz | brie, cubed |
1 cup | cranberry sauce |
1/2 cup | chopped pecans |
2 | 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.
Per serving | |
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Calories (kcal) | 112 |
Total Fat (g) | 7 |
Saturated fat (g) | 3 |
Cholesterol (mg) | 10 |
Sodium (mg) | 104 |
Total Carbohydrate (g) | 10 |
Dietary Fiber (g) | 1 |
Total Sugars (g) | 4 |
Protein (g) | 3 |
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