Chef's Knife, Cutting Board, Mixing Bowl, Mixing Spoon, Mini Muffin Pan, Measuring Cup
1 roll refrigerated crescent dough
1/2 cup Herbed Cranberry Fig sauce
8oz Brie, rind removed and cut into small pieces
1/2 cup pecans, chopped
Fresh rosemary for garnish, if desired
Preheat the oven to 375º
Gently roll out crescent dough onto a floured surface; press seams together and use a rolling pin to level out the dough
Use a basting brush or the back of a spoon to spread half of the Herbed Cranberry Fig sauce over the dough
Cut the dough into 24 squares and place them inside a mini muffin pan, sauce side up
Sprinkle a few pieces of pecans into the bottom of each cup and then top with brie pieces, a small dollop of sauce, and a few pecan pieces
If edges of the dough extend over the edge of the tin cup, fold on top of the brie mixture (towards the center of the cup)
Place in the oven and cook until golden brown, around 15 minutes.
Remove and let cool slightly on a rack before eating. Top with a leaf of rosemary if desired.