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Cranberry Brie Bites

Picture this:  Tart and tangy cranberries married with creamy brie and served up in a buttery shell.  SO.  YUM.  Can be stored uncooked in the refrigerator for up to three days.  Best served warm or at room temperature. Check out this great video for step-by-step instructions!

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The Down Low!

 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

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Ingredients

  • 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

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Instructions

 

  • 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.

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Gluten and Dairy-free Free Ingredients

Recipe Notes:

For gluten free, you may want to use muffin tin liners.  The  baked pastry can be a little crumbly.


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