1 tube crescent roll dough
1 wheel Brie cheese
1 can whole berry cranberry sauce (you won’t use it all)
1/4 cup finely chopped roasted pecans
fresh rosemary
Grease a 24-cup mini muffin tin with cooking spray. Cut dough into 24 squares and press into muffin tin cups. Cut Brie into cubes and place inside the dough.
Top each with a spoonful of cranberry sauce, pecans and a piece of rosemary. Bake about 15 minutes at 375 until golden brown.
