Cranberry Brie Bites

Now that it's getting dark so early taking photos just gets more and more difficult. I made these last night for our 8th Annual Festivus and since it was around 7:00 once they came out of the oven it was too dark to get a well-lit photo. Don't let the iffy photos fool you, these were delicious and people keep texting me for the recipe.

The only things I should have done differently was rolled the dough thinner, by the time I had the dough pressed into the pan, some of the cups were much smaller than others. I also should have had a better plan for getting the molten brie bites out of the pan, I used a small spatula, but since they're so small in order not to flip them over completely I had to try to steady them with my finger and they were way too hot for that.

Next time I make these I will be doubling the recipe, they were just that popular. They were the perfect appetizer size and so easy to make.

Recipe from Delish.

-1 tube crescent dough
-Cooking spray, for pan
-Flour, for rolling out dough
-8 oz. wheel Brie
-1 cup whole berry cranberry sauce (I had a lot of fresh cranberries on hand, so I made this sauce)
-6 sprigs of rosemary, divided (I used kitchen scissors to cut them into pieces over the bites before baking)

Preheat oven to 375° and grease a mini muffin tin with cooking spray. On a lightly floured surface, roll out crescent dough, and pinch seams together. Cut into 24 squares. Place squares into muffin tin slots.

Cut brie into small pieces and place inside the crescent dough. Top with a spoonful of cranberry sauce, and a little rosemary.

Bake until the crescent is golden, about 15 minutes.

Serve warm.


Served with Baked Jalapeno Popper Bites.


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