⅓cupdiced Brie, cut into ½-inch by ½-inch squaresabout 3 oz.
½tablespoonchopped rosemary leaves
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!