Ingredients
Equipment
Method
- Preheat oven to 350ºF. Spray a mini muffin tin with cooking spray.
- On a lightly-floured surface, roll out the crescent roll dough into a rectangle approximately 14 inches by 7 inches, or ⅛-inch thick. Use a sharp knife to create squares about 1.5 inches by 1.5 inches.8 ounces crescent roll dough
- Line each cup in the muffin tin with the dough. Add the diced Brie, pomegranate seeds, honey, rosemary leaves, and salt, dispensing evenly throughout each cup.8 ounces crescent roll dough, ⅓ cup diced Brie, cut into ½-inch by ½-inch squares, ¼ cup pomegranate seeds, 1 tablespoon honey, ½ tablespoon chopped rosemary leaves, pinch kosher salt
- Bake at 350ºF for about 13 minutes, or until the corners of the dough start to brown. The cheese and honey will bubble, but till recede when cooled.
- Allow to cool for a few minutes before serving. Enjoy!
Nutrition
Notes
Makes 24 bites.