I usually do these for Christmas -they're called "Cranberry Brie Bites", but last weekend I changed it up when I hosted a game night with the neighbors. The photo I posted on Facebook is getting a lot of attention, so I thought I'd share the recipe with all of you here.
For the Christmas version, I use crescent roll dough, brie cheese, whole cranberry sauce, chopped nuts, and a sprig of fresh rosemary. But for these, I switched it up to use fruit preserves instead of cranberry. I sent Brad to the store for the crescent roll dough, and he came back with a large container of crescent rolls (who else has had this happen?). I thought it was clear when I wrote "crescent rolls" on the list. Obviously, that means a can of the Pillsbury stuff in the refrigerator section - right? Luckily, I had some Phyllo dough in the freezer, which turned out to be a wonderful crispy version of the original recipe!
Ingredients:
1 8-ounce tube of crescent rolls or 1 sheet of Phyllo
8 ounces of Brie cheese
1 cup of fruit preserves (any kind)
8 ounces of sweet 'n spicy pecans (I like the ones from Trader Joe's)
Instructions:
Preheat oven to 375 degrees.
Spray two mini muffin pans with nonstick cooking spray.
Lightly flour a cutting board and roll out the dough (crescent or phyllo) then cut into 24 equal size squares. Place one square into each muffin tin slot.
Cut the brie into 24 equal size chunks and place one into each dough-lined slot, then top each with a spoonful of the preserves and finally with a pecan... or two.
Bake for about 15 minutes or until golden brown. If you choose to do the crispy Phyllo,
watch them carefully because those delicate flaky corners burn easily.
For a game night or any other reason to indulge - enjoy!
These were so tasty! I must have eaten at least 6....