Cranberry Brie Bombs

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INGREDIENTS

Cooking spray
1 (12.3-oz.) wheel brie
All-purpose flour
1 (16.3-oz.) tube biscuit dough
1/2 c. cranberry sauce
4 tbsp. melted butter
1 tsp. chopped thyme leaves
1 tsp. chopped rosemary
1 tsp. Pinch flaky sea salt

DIRECTIONS

Preheat oven to 375° and line a large baking sheet with parchment paper. Cut brie into 1” cubes.
Slice each biscuit in half to create two thin rounds. Dollop a small spoonful of cranberry sauce onto each round and top with a piece of brie. Bring up edges of dough and pinch to seal. Place seam side-down on prepared baking sheet.
Starting with the short side, roll up each rectangle. Pinch edges to seal, then cut each roll into 4 slices and place cut side up in baking dish.
In a small bowl, whisk butter, thyme, and salt until combined. Brush over roll-ups.
Bake until dough is golden, about 20 minutes.