Brie Cheese Crescent Roll Appetizer

Sprinkle pecan halves over the top and drizzle honey. Press seams together to seal in the cheese.

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Lay one half on a parchment-covered baking sheet.

Brie cheese crescent roll appetizer. Cut the brie into 18 small pieces. 1 cup whole-berry cranberry sauce. Reserve some for the outside of.

Preheat the oven to 375F 190C. Top with a generous spoonful. Place squares into muffin tin slots.

6 ounces Brie cheese rind removed. Remove from the oven. 2 tubes 8 ounces each refrigerated crescent rolls.

Separate the crescent roll dough into two square halves and press the seams together on each to seal. Line a baking sheet with parchment paper. Place brie cheese at the center of the rolls.

Top brie with most of the brown sugar topping. Set a round of Brie cheese in the. Unroll the crescent roll dough and wrap around the Brie.

12 cup chopped pecans. Arrange the crescent roll triangles on the prepared baking sheet with the points sticking out overlapping the. Bake for 10-12 minutes or until the dough is golden brown and the cheese and cranberry.

Cut crescent roll dough into 24 equal-sized squares. Bake in the preheated oven for about 10 minutes or until the crescents are golden and the cheese is bubbly. Place a piece into each of the dough-filled muffin cups.

Place in a 9x9 inch baking dish. Place a piece into each of the crescent cups. Top each with about a teaspoon of cranberry sauce.

Cut brie into small pieces and place inside the crescent dough squares. Arrange crescent rolls around the inside of the greased baking dish. Top each cup with a rounded 12 teaspoon of the raspberry jam.

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