1Preheat oven to 375° and grease a mini muffin tin with cooking spray. On a lightly floured surface, roll out crescent dough, and pinch together seams. Cut into 24 equal squares and place squares into muffin tin slots.
2Cut brie into small bite-size pieces and place inside the crescent dough. Top with a spoonful of Briggs True Strawberry Habanero Jelly , some chopped pecans, and one little sprig of rosemary.
3Bake for about 15 minutes or until the crescent pastry is golden.
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