Set the tone for your taste buds this holiday season with this delectable appetizer — cranberry brie bites, courtesy of chef Matt Dean Pettit.
INGREDIENTS
- 1 8 oz tube Crescent dough
- Cooking spray
- Flour
- 1 8 oz wheel Brie
- 1/2 cup Whole berry cranberry sauce
- 1/4 cup chopped pecans
- 1 tbsp brown sugar
- 1 tsp cinnamon
- 1 tsp cayenne
- finely chopped Fresh sage
METHOD
- Preheat oven to 375° and grease a mini muffin tin with cooking spray. On a lightly floured surface, roll out crescent dough, and pinch together seams. 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, some chopped pecans, add a pinch of the mixed sugar, cayenne and cinnamon and garnish with a pinch of sage.
- Bake until the crescent pastry is golden, about 15 minutes.