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Brie and Cranberry Pizza
1 (8-oz.) can refrigerated crescent rolls
8 oz. cubed brie cheese
3/4 C. whole berry cranberry sauce
1/2 C. chopped pecans
Preheat oven to 425°F.
Lightly grease a 12 inch pizza pan or 9 x 13 inch baking dish. Unroll the
crescent rolls and separate into triangles. Arrange in the pan with tips toward
the center and lightly press together to form one crust.
Bake 5 minutes or until lightly brown. Remove from the oven and sprinkle with
pieces of brie.
Spoon the cranberry sauce over the cheese. Top with pecans. Bake an additional 8
minutes or until the cheese is melted and the crust is golden brown. Cool 5
minutes and cut into wedges or squares.
Serves 16.
Note: You could also use the chutney of your choice for this recipe.
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