Mini Brie En Croute With Cranberry

Recipe by Larkin
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 32
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

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