1. Separate the crescent rolls into 4 rectangles. Press the seams together and cut into 6 even squares. Press into 24 mini muffin tins.
2. Cut the rind off the Brie cheese. Cut into 24 small squares. Place on square into each crescent lined tin. Spoon a small amount of blackberry jelly on top of each cheese square. Fold the tips of the crescent rolls over, if desired. Bake at 350 degrees for 12-15 minutes. Remove from the oven and top with a fresh blackberry on a toothpick. Serve immediately.
Makes 24 crescent cups.
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