Ingredients
2 tubes (8 ounces each) refrigerated crescent rolls6 ounces Brie cheese, rind removed1 cup whole-berry cranberry sauce1/2 cup chopped pecans
Preparation
Preheat oven to 375°. Unroll one tube of crescent dough into one long rectangle; press perforations to seal. Cut into 24 pieces; lightly press each piece onto the bottom and up sides of an ungreased mini-muffin cup. Repeat with remaining crescent dough.
Place about 1 rounded teaspoon cheese in each cup; top with cranberry sauce and sprinkle with pecans. Bake 10-15 minutes or until golden brown. Serve warm.
