So last week I experimented with fillo dough. My goal was to make individual, bite-sized bake brie's in a mini-muffin pan. Google "FAIL" and this idea will be on the top page of results! While I was perusing the grocery store aisles a light bulb went off...in my head not the store :) Crescent Rolls!
They may not look as sophisticated as the usual baked brie, but holy moly mother of meatballs are they easier to consume! And what a world of difference there is in the preparation...I'm pretty sure a kindergartner could make these. They are perfect for breakfast, dessert, or a shower of some sort. These little bites of heaven are easy to pick up and eat with out destroying the rest of the presentation. You may have to lick your finger tips, but who cares.
WW Points Per Serving: 5
1 tube of crescent roll dough (8 rolls)
2 oz brie cheese
4 tablespoons of red raspberry jelly or preserves
4 teaspoons of honey
Preheat oven to 375 degrees.
Pop open a tube of crescent roll dough and unroll them onto a baking pan, spacing evenly.
Dollop 1/2 a tablespoon of raspberry jelly onto each triangle of dough. Use a knife to spread out the jelly evenly (leave a border of dough around the spread of jelly to prevent spillage).
Slice the brie into pieces and place on the widest side of the dough.
Roll the dough like you would if you were making regular crescent rolls.
Bake in the oven for 11-13 minutes, until golden brown.
When you remove from oven, drizzle 1/2 teaspoon of honey over the top.
(can be served warm or at room temp, but store in an air-tight container)