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Cranberry Brie Bites
Cranberry Brie Bites have chunks of melty brie cheese, cranberry sauce, and apricot preserves stuffed inside bite-sized crescent roll cups. Top with chopped pistachios and a sprig of rosemary for an extra festive touch.
Ingredients
1 8-ounce package refrigerated crescent rolls
6 ounces of a quality brand brie cheese (not double or triple cream)
1/4 cup whole berry cranberry sauce
1/4 cup apricot preserves
Zest from half an orange
1/4 cup shelled pistachios
Rosemary sprigs, for garnish
Instructions
- Preheat the oven to 375 degrees F with rack in the upper third of the oven.
- Spray a 24-cup mini muffin tin thoroughly with kitchen pan spray.
- Open the tube of crescent rolls and lay out on a lightly floured surface.
- Pinch the seams together with your fingers and gently roll the dough into a neat rectangle about 8X14. A little smaller or larger is fine, does not need to be perfect.
- Cut the dough six by four into 24 squares.
- Gently lift each square and press into the prepared muffin tin, making sure the dough covers the bottom and goes partly up all sides.
- Divide the brie into 24 cubes. We used a scale and measured each one to ¼ of an ounce each. Place one in each of the 24 prepared cups.
- Bake for ten minutes.
- Remove each crescent and brie bite to a platter.
- While the crescent and brie bakes, in a small bowl, mix cranberry sauce, apricot preserves and orange zest. Then divide this filling into each of the 24 bites.
- Chop the pistachios and sprinkle over each one.
- Garnish each with a small sprig of rosemary and serve.
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