An easy appetizer that seems much more sophisticated than it is!
1 can Refrigerated Crescent Roll Dough
1 wedge of Brie
1/4 cup each of Apricot & Raspberry Preserves
Heat over to 375.
Grease mini muffin pans (you will need at least four if you use all the dough).
Roll dough into a large rectangle.
Cut dough into approximately 2-1/2 inch squares and use one square to line each compartment of muffin pans.
Brush the inside of each dough square with one flavor of preserves.
Cut brie into approximately 1/2 inch squares, just big enough to fill the cavity in each muffin compartment.
Press one piece of brie into each compartment.
Bake in 375 degree oven until golden brown, approximately 20 minutes.
Remove from pan onto wire cooling rack. Cool approximately 10 minutes before serving.