Cranberry Brie Bites

Lightly dust a cutting board or clean counter top with the flour, unroll the crescent roll dough, and press the seams together. Tip - If you can find crescent roll dough sheets, that's ideal because there are no seams. However, regular crescent roll dough will work. You can use any name brand or generic brand you'd like. If you're using puff pastry dough, make sure it's thawed, but still chilled which is key to having it actually puff up nicely during baking.

Using a sharp knife or sharp pizza wheel, cut the dough into 24 equal-sized pieces.

Place one piece of dough in each of the sprayed muffin pan cavities; set aside.

Evenly sliced a wheel of brie into 24 equally-sized pieces and place one piece inside each of the crescent roll dough pieces.

Top each with a small dollop of cranberry sauce. You don't need much, about a teaspoon, give or take, for each.

If desired, evenly sprinkle a couple nuts onto each cheese and cranberry mound.

If you like the taste of rosemary, add a small sprig of rosemary to each mound before baking. If you're not as fond of it, then I suggest garnishing after baking for the visual appeal, and you can take it off rather than eating it. But that's tricky to do if it bakes in with the cheese.

Bake for about 10 minutes, or until the dough is set and lightly golden browned. Notes - The baking time is an estimate and because all brands of dough, muffin pans, the exact size of your hunks of cheese, just how many cranberry sauce you added, your oven, your climate, etc. there will be variances in bake times. Bake until your appetizer is done and set (not raw) but also not burnt. You may need to add a couple minutes to my estimate, but start checking at 10 mintues. If you're using puff pastry dough, I find it takes longer to bake because it's thicker; I would start checkng at 15 minutes and go from there.

Allow the brie bites to cool momentarily in the pan, remove, and serve.