Bite-Sized Baked Brie
Baked in a mini muffin pan, these bite sized appetizers are perfect for a holiday party. If you don't have a mini muffin tin, you can bake these on a sheet tray - just fully enclose the cheese with the dough.
To store - place in an airtight container in the refrigerator.
To reheat, microwave for 10 seconds.
Ingredients
• Non-stick spray
• 8 oz. tube crescent dough
• All-purpose flour, for dusting
• 8 oz. wheel of Brie cheese
• ½ cup Bauman's Cranberry Pear Butter
• Fresh rosemary sprigs
Directions
1. Preheat oven to 375° F. Spray 2 mini muffin pans with cooking spray (you can also use 1 mini muffin pan and bake in 2 batches).
2. Dust counter, rolling pin and dough lightly with flour. Then roll out crescent roll dough, pinching seams together. Cut crescent roll dough into 24 equal-sized squares (approximately 2" x 2"). Place a square into each slot of a mini-muffin tin.
3. Cut Brie into small pieces (approx ½") and place inside the crescent dough squares. Depending on your preference, you may prefer to remove the rind - this is the most strongly flavored part of the cheese.
4. Top each Brie cube with 1 teaspoon of cranberry pear butter and a sprig of rosemary.
5. Bake until the crescent dough is a light golden brown (about 15 minutes). Serve warm.
