01 -
Preheat oven to 375°F (190°C) and grease a 24-cup mini muffin pan with nonstick cooking spray.
02 -
Slice Brie into 24 approximately 1-inch cubes and chill in the refrigerator until use.
03 -
In a small bowl, thoroughly mix together orange marmalade and whole cranberry sauce. Set aside.
04 -
Lightly dust a work surface with flour and roll the crescent roll dough into an even rectangle. Pinch seams to seal, then cut into 24 equal squares.
05 -
Press dough squares into the prepared muffin cups. Top each with a cube of Brie, a small teaspoon of the orange-cranberry mixture, and a sprinkle of chopped nuts. Garnish each with a rosemary sprig or candied orange piece, if desired.
06 -
Place muffin pan in the oven and bake for 10-13 minutes, or until pastry is golden brown and cooked through.
07 -
Allow the bites to cool in the pan for 5-10 minutes. Serve warm.