By Sallie Powell of Gluten Free Goodies
19.6 ounces of Brie
1/2 cup chopped walnuts
1/2 cup chopped dried cranberries
1/2 cup brown sugar
Pillsbury Gluten Free Dough 15.8 ounces
Combine the walnuts, cranberries, and brown sugar; set aside. Place the dough on parchment paper pressing it into a firm ball. With a very small scoop (which measures a little more than a teaspoon) place the dough in each hole of a mini muffin pan. Press into the bottom and up the sides making sure the dough is kept floured to prevent sticking. Place 1/2 teaspoon of the walnut mixture in each hole. Trim the rind from the Brie, cut 3/4 inch pieces, and place on top of the walnut mixture. For the third layer, carefully place 1/2 teaspoon of the walnut mixture on top of the Brie. Preheat oven to 350* and bake for 20- 25 minutes. Cool in the pan for 5 minutes then remove each Brie Bite to a cooling rack. This makes 48 Brie Bites but the recipe is easily halved for less.