- 1 (8-oz.) Brie round, rind removed
- 1 (16.3-oz.) can refrigerated flaky buttermilk biscuits
- 1/2 cup jalapeño pepper jelly*
How to Make It
Cut brie into 24 pieces, and let soften.
Separate each biscuit into thirds, making 3 rounds. Press biscuit rounds into bottom and up sides of 24 mini-muffin cups. Spoon about 1 tsp. pepper jelly into center of each biscuit cup; top each with 1 brie cheese piece.
Bake at 425° for 8 to 10 minutes or until golden brown. Let stand 10 minutes before serving.
*1/2 cup mango chutney may be substituted.