By Chef Deborah Harroun

Ingredients

• 1 (8oz) tube refrigerated crescent rolls
• 4 oz brie cheese
• 3 tbsp raspberry jam

Instructions

• Preheat the oven to 350 degrees F. Spray 16 cups in a mini muffin tin
• Unroll the crescent dough and separate into 4 rectangles (pinch two triangles together)
• Cut each rectangle into fourths to make 16 smaller rectangles
• Arrange the dough in the mini muffin tin, forming cups
• Cut the brie into 16 small pieces and place one into each cup

- Top each cup with 1/2 teaspoon of raspberry jam

- Bake for 10 minutes or until croissants are golden

- Remove from the oven and serve warm