1- 8oz can refrigerated crescent dough sheet
4 oz oz Brie cheese
2 tablespoons B & R Farms Apricot Spread or Chili Spread
Heat oven to 375°F. Spray 24 miniature muffin cups with cooking spray. Unroll dough onto work surface, and reshape into 13x7 1/2-inch rectangle.
With pizza cutter or sharp knife, cut dough into 6 rows by 4 rows to make 24 squares.
Press 1 dough square into each miniature muffin cup. Cut cheese into 24 thin wedges. Place one piece of cheese in bottom of each dough-lined cup.
Fold cheese pieces in half to fit inside cups, if necessary.
Bake 9 to 12 minutes or until edges are golden brown. Cool 3 minutes; use metal spatula to loosen edges, and remove from pan. Spoon 1/4 teaspoon preserves on top of each cup to serve.