Ingredients

• 8 ounce tube crescent roll dough
• flour for rolling out the dough
• 6 ounces Brie cheese
• 1/2 cup cranberry sauce
• 1/4 cup chopped pistachios, pecans or walnuts
• fresh rosemary or candied orange pieces for garnish

Instructions

1. Preheat oven to 375 degrees F and grease a 24-count mini-muffin pan.
2. Cut the brie into 24 pieces.
3. Lightly flour a flat surface and roll out the tub of crescent dough. Stretch slightly to form an evenly sided rectangle and pinch seams together. Cut into 24 even sized squares.
4. Place the squares into the prepared muffin cups. Top with brie squares and a teaspoon (or a little less) of the orange-cranberry mixture. Top with a few of the chopped nuts and a small sprig of rosemary.
5. Slide the muffin pan into the oven and bake for about 10-13 minutes, or until golden brown and dough is cooked through.
6. Let cool 5-10 minutes and serve warm.