Welcome!

 Inspired by a recipe by: LAUREN MIYASHIRO featured on delish.com.

Prep Time:  10 mins

Cook Time:  15 mins

Total TIme:  25 mins

Yield:  24 Cranberry Brie Bites

Tools:  Parchment paper, rolling pin, mini muffin tin, pizza cutter or sharp knife

• 1 tube crescent roll dough (Gluten-free:  Use gluten-free pie crust. See below)
• 8 oz. brie cheese (Dairy-free:  Use dairy-free cream cheese)
• 1 cup  cranberry sauce (SO MUCH PRETTIER if you use whole cranberry sauce!)
• Optional - 1/2 cup chopped pecans or walnuts (Nut-free:  Omit)
• 6 sprigs of rosemary, cut into 1" pieces

• Preheat oven to 375° F. 
• Lightly spray mini muffin tin with cooking spray. 
• Work dough into a HUGE dough ball and place on a piece of parchment paper.  
• For crescent dough:  Cover dough with another sheet of parchment paper and roll out dough.  Cut dough into 24 squares and press squares into muffin tin .
• For gluten-free dough:  Tear off a small portion of dough and work into a small ball.  Place dough ball in muffin tin and press to form a shallow bowl.
• Cut brie into small pieces and place inside the crescent dough (or drop a spoonful of non-dairy cream cheese into the dough). Top with a spoonful of cranberry sauce, chopped nuts, and one small sprig of rosemary.
• Bake for 15 minutes or until the crust  is golden brown 
• Serve warm.