Ingredients

• 8 ounces refrigerated crescent rolls, 1 can
• 8 ounces brie, cubed
• ¾ cup cranberry sauce, canned; whole-berry
• ½ cup pecans, chopped

Method

Unroll the crescent rolls and separate into triangles.
Arrange in the pan with tips toward the center and lightly press together to form one crust.

Bake crust @ 425º for 5 minutes or until lightly brown.

Remove from the oven and sprinkle with pieces of brie. Spoon the cranberry sauce over the cheese. Top with pecans.

Bake an additional 8 min. until done.

Cool 5 minutes and cut into wedges or squares.

Serves 16.

Notes

For healthier recipe:
Replace whole berry sauce with Sally’s recipe:
Cook cranberries & orange juice & Splenda
until thickened.

Categories

Christmas