Total Time: 25 minutes
- Prep: 10 minutes
- Cook: 15 minutes
- 1 Tablespoon butter
- 1/3 cup finely chopped pecans
- 1/8 teaspoon cinnamon
- 1 (8 ounce) package Pillsbury® Crescent Rolls
- 2 Tablespoons brown sugar
- 1 (8 ounce) round Brie cheese, rind removed, cut into 24 small pieces
Preheat oven to 350 degrees F and spray 24 mini muffin cups with cooking spray as well as the top of the muffin pan.
In a small saucepan, melt butter over medium heat and add the pecans. Cook for 2-3 minutes or until the pecans are toasted. Add the cinnamon and stir. Remove from heat and set aside.
Unroll the crescent dough. Take two triangles and press them together to form a rectangle, making 4 rectangles total. Cut each rectangle into 6 equal squares. Gently press each square into a muffin cup.
Place one piece of Brie into each muffin cup.
Add the brown sugar to the pecan mixture and toss to combine. Place about a teaspoon of the nut mixture on top of the Brie in each cup.
Bake for 12-15 minutes or until Brie is melted and the crescent bites are golden brown.