These simple appetizers are a great way to use up leftover cranberry sauce or jam. You can also use small bits of cheese you might have leftover during the holidays.
Servings 12servings
Author Rosanne Rust MS RDN, www.rustnutrition.com
Equipment
You’ll use a 24-cup mini muffin tin to make these.
Ingredients
1sheet Frozen puff pastryor a tube of crescent dough sheets
3ouncescheesegoat cheese, brie or a sharp white cheddar
1/2cupleftover cranberry sauce or fruit jam
1/2teaspoonground cinnamon
3tablespoonschopped nutsoptional, pecans or walnuts
Instructions
Preheat oven to 350° and grab a nonstick mini muffin tin.
Cut pastry sheet into 25 squares. (If using tube pastry sheets, roll out the crescent dough into a rectangle so the together seams are pressed together then cut into 24 small squares).
Gently push each square into the muffin tin cups and just press gently to make a little cup (corners of square stick out). Use the leftover square to fill in where needed.
Put about 1 teaspoon of Cranberry sauce into into each of the dough cups, then top with a teaspoon of goat cheese.
Sprinkle each cup with ground cinnamon and the optional chopped pecans.
Bake until the pastry is lightly browned, about 15-20 minutes. Enjoy!
Notes
These freeze well. Just reheat in a toaster oven or oven set at 300 degrees F, for 5-8 minutes.