- 2 tubes (8 ounces each) refrigerated crescent rolls
- 6 ounces Brie cheese, rind removed
- 1 cup whole-berry cranberry sauce
- 1/2 cup chopped pecans
- Preheat oven to 375°. Unroll one tube of crescent dough into one long rectangle; press perforations to seal. Cut into 24 pieces; lightly press each piece onto the bottom and up sides of an ungreased mini-muffin cup. Repeat with remaining crescent dough.
- Place about 1 rounded teaspoon cheese in each cup; top with cranberry sauce and sprinkle with pecans. Bake 10-15 minutes or until golden brown. Serve warm. Yield: 4 dozen.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Cranberry-Brie Tartlets
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"Loved these! But be careful you don't put too much cheese in the cups. They overflow and make a mess! (But still delicious!)"
"These tartlets were a delicious little appetizer for Thanksgiving! DEFINITELY a keeper! I made one small change by using refrigerated pie crust instead of crescent rolls."
"Easy to make and delicious. Took them to work and everyone loved them!"