Brie Cranberry Pizza

I got this recipe more than 15 years ago from a coworker, Sally, at the Kentucky newspaper where I met my husband. The original recipe calls for canned whole berry cranberry sauce, but in recent years I have instead used my homemade Spiced Cranberry Sauce, leftover from Thanksgiving.

Brie Cranberry Pizza is the perfect holiday party or book club gathering nosh -- either as appetizer or dessert. I last made this on New Year's eve as a precursor to our main meal -- a twist on the French classic coq au vin, which you will read all about very soon.

XOXO,
Amy

Brie Cranberry Pizza

8 ounce tube of crescent rolls (I typically used the reduced fat kind.)
8 ounces of brie, rind removed and cut into 1/2-inch cubes
3/4 cup whole berry cranberry sauce, canned  or Amy's Spiced Cranberry Sauce
1/2 cup chopped pecans

Heat oven to 375 degrees. Lightly spray bottom of 12-inch pizza pan or 9" X 13" glass baking dish. Unroll dough and press into pan or dish by tips. Bake for 5-8 minutes, until golden. Remove from oven and sprinkle with cheese. Spoon cranberry sauce over dough and cheese. Top with pecans. Bake for 6-10 minutes, until cheese is melted. Cool for 5 minutes before cutting.