If you're assigned an appetizer for Thanksgiving, give these a try. You can make them ahead, refrigerate overnight and pop them in the oven at the last minute. If you don't have mini muffin pans, or you just want to save a few steps, substitute the crescent dough with frozen phyllo cups placed on a cookie sheet.
WHAT YOU'LL NEED
1 tube crescent dough (or frozen phyllo cups)
8 oz. wheel of brie
1 cup whole cranberry sauce or fresh or frozen cranberries, chopped
1/2 cup walnuts or pecans, minced
6 fresh rosemary sprigs, cut into 1 inch pieces or mint leaves, minced
Flour for rolling out dough
Cooking spray for pan
HOW YOU'LL MAKE IT
Preheat oven to 375 degrees or 350 degrees if using phyllo cups. Grease mini muffin pans with cooking spray.
On lightly floured surface, roll out crescent dough, pinching seems together.
Cut into 24 squares and place in mini muffin pans.
Cut brie into small pieces and place in dough. Top with a teaspoon of cran-berry sauce or minced cranberries and top with a pinch of minced nuts.
Bake until golden brown, about 15 minutes. Top with sprig of rosemary or mint leaves. Serve warm.
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