Preheat oven to 375 degrees. Spray 24 (2½-in.) mini muffin cups with cooking spray; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Warm, creamy brie mixed with the sweet heat of pepper jelly and toasted walnuts in buttery crescent pastry cups will award you with “oohs” and “ahhs” at your next holiday gathering. And most of all, they’re a breeze to make!
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (8-oz.) can Hy-Vee refrigerated original crescent rolls (8 ct.) | ||
| 1 (8-oz.) can Hy-Vee refrigerated original crescent rolls (8 ct.) | ||
| ½ (8-oz.) round brie cheese, rind removed | ||
| 6 tbsp. red hot pepper jelly | ||
| Fresh thyme, for garnish | ||
| Coarsely ground Hy-Vee sea salt, for garnish |
Things To Grab
- Hy-Vee olive oil cooking spray
- 24 (2½-in.) mini muffin cups
- Cutting board
- Rolling pin
- Sharp knife
- Small spoon
Directions
Lightly flour a large cutting board. Unroll the crescent roll dough onto cutting board. Pinch perforations together. Roll dough into a 12x8-in. rectangle. Cut dough into 24 (2-in.) squares. Place squares into prepared muffin cups.
Cut brie into 24 pieces and place on crescent dough squares. Top with jelly.
Bake for 8 to 10 minutes, or until golden. Top with walnuts. Garnish with thyme and sea salt, if desired. Serve warm.
Nutrition facts
Servings
140 Calories per serving
2 appetizers
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 10mg
- Sodium: 220mg
- Total Carbohydrates: 14g
- Protein: 3g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 0%