Brie cheese, cranberry sauce and crunchy walnuts fill flakey pastry dough in this quick appetizer.
1 (8-oz.) package crescent roll dough
1/4 cup cranberry sauce
3/4 cup chopped California walnuts, divided
4 oz. Brie cheese
1 egg, beaten
Preheat oven to 400°F and line a large baking sheet with parchment paper.
Unroll crescent roll dough and divide into 8 triangles by cutting along the perforated lines.
Spread equal amounts of cranberry sauce over each triangle and sprinkle with 1/2 cup chopped walnuts.
Cut Brie into 8 equal wedges and press lightly on the larger side to flatten slightly. Place on the short end of the dough and roll up to enclose filling and to form a croissant shape. Place on baking sheet and brush with egg; sprinkle with remaining walnuts.
Bake for 15 to 18 minutes or until golden brown. Serve warm.
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