- 2 pkg(s) crescent rolls
- 1 small wedge or round of brie cheese
- 12 oz fresh cranberries
- 6 oz tangerines
- 3/4 cup(s) sugar
- 1/2 cup(s) coarsely-chopped crystallized ginger
- 1/2 cup(s) orange marmalade
Baked Brie Bites
Cut brie into 1-inch cubes. Pull crescent rolls apart and mold into 24 individual pieces large enough to wrap around a cube of brie. Make sure the dough is sealed around the brie so the melted cheese doesn't leak during cooking. Place the dough-wrapped brie into a mini muffin tin and bake according to the crescent roll package, approximately 12 minutes at 375 degrees.
In a food processor, coarsely chop cranberries. Transfer to a bowl. Peel, halve, and seed tangerine, then cut into ½-inch pieces. Transfer tangerine to the food processor and process until coarsely chopped. Add to cranberries. Mix in remaining ingredients. Cover and refrigerate overnight. Serve cold or at room temperature. Can be made 2-3 days ahead. Yields approximately 3 cups.