Mini Brie En Croute With Cranberry

I learned how to make brie en croute this year, and wanted to make a "bite sized" version for a recital reception. I adapted the Pillsbury baked brie recipe. It was a great success! Here is my recipe.

• Ready In: 1 hr 20 mins
• Serves: 32
• Yields: 32 pastries

Ingredients

• 4 (8 ounce) cans  pillsbury  crescent roll dough (not the actual crescent rolls)
• 8  ounces  round  brie cheese
• 1 (14 ounce) can  whole cranberry sauce
• 2  eggs, beaten

Directions

1. Cut the brie into 4"x4" square and discard the rounded edges.
2. Cut the square into 1-inch cubes (there should be 16).
3. Cut each 1-inch cube in half, and put the cheese aside.
4. Open 1 can of crescent roll dough, and lay the dough flat on a greased counter space.
5. Cut the dough in half lengthwise, and then into quarters widthwise. I recommend using a pizza cutter. This should result in 8 squares of dough.
6. Place 1 piece of cheese and 1 table spoon of cranberry sauce onto a square of dough.
7. Take the edges of the dough, and pinch them together at the top of the pastry to create a purse-like sculpture.
8. Repeat this process to use all of the dough, cheese, and cranberry sauce.
9. Place the little brie en croute "purses" 2 inches appart on a greased cookie sheet.
10. Pour/brush the beaten egg over the tops of the purses. Make sure the purses are covered in egg from top to bottom.
11. Bake purses in oven for 20 minutes at 350 degrees or until golden brown.
12. Let cool for 1/2 an hour.
13. Enjoy!