Not everyone has a muffin pan for 24 mini muffins. I do recommend having one because they are great for making your favorite mini muffins to share with family and friends. I suspect this recipe can also accommodate the normal muffin pan for 12 muffins. You just equally cut up the brie into 12 cubes and the dough into 12 squares. Either way, this is an excellent treat for happy hour with guests or with coffee in the morning.
Preheat the oven to 375 degrees F.
Cut the brie into 24 equal sized cubes or wedges and set aside.
Spray or wipe the muffin tin with oil and set aside.
On a floured surface, open the crescent dough sheet. Use a rolling pin to seam everything together in an even rectangle.
Using a pizza pie cutter, cut the dough into 24 even squares.
Take each square of dough and press into the muffin cups using your finger right in the middle of the dough square.
Place one cube of brie cheese in each muffin cup on top of the dough. Then scoop some of the cranberry sauce over each square of brie. Lastly, sprinkle the tops with the finely chopped nuts.
Bake until the dough has lightly browned or for about 15 minutes. This makes 24 single or 12 double servings.
