Baked Brie and Cranberry Tartlets with Crescent Rolls
Easy appetizer recipe with baked brie, cranberries, pecans and rosemary
Ingredients
- 1 cup whole cranberry sauce
- 8 oz. wheel of brie cheese
- 1 tube crescent dough
- 1/3 cup pecans chopped
- 3 sprigs rosemary roughly chopped
Instructions
- Preheat oven to 375 degrees. Coat a mini muffin pan with nonstick cooking spray.
- Roll out the crescent dough and pinch the seams together with your fingers so that it forms one large rectangle. Using a sharp knife or pizza wheel, cut the dough into 24 squares.
- Cut brie into 24 small cubes.
- Press dough squares into each compartment of the muffin tin. Place one cube of brie into each piece of dough. Top brie with 1 tsp. of cranberry sauce and some pecans. Bake 13-15 minutes or until dough is puffed and golden.
- Allow to cool 10 minutes, then remove tartlets from muffin tin and sprinkle with chopped rosemary.
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