Ingredients
Scale
1 can refrigerated crescent dough (8 oz)
4 oz cream cheese, softened
1/2 cup whole berry cranberry sauce
Chopped pecans (optional)
Fresh rosemary for garnish (optional)
Instructions
1. Preheat oven to 375°F (190°C) and grease mini muffin tin.
2. Cut crescent dough triangles in half and press into muffin cups.
3. Add a teaspoon of cream cheese to each cup.
4. Top with a small dollop of cranberry sauce.
5. Sprinkle with chopped pecans if using.
6. Bake for 10–12 minutes until golden brown.
7. Cool for 5 minutes, garnish with rosemary, and serve.
Notes
Use puff pastry or biscuit dough as an alternative.
These can be made ahead and baked just before serving.
Great use for leftover cranberry sauce after the holidays.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Appetizer
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 bites
- Calories: 95
- Sugar: 4g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg