What a delicious cheesy breakfast to wake up to. Last weekend I made this for myself and one of my daughters (the other twin was very jealous, because she is now on a gluten-free and dairy-free diet and yes I felt like a horrible mother... but I am just trying to use up the food we do have in the house, with some recipes I already had planned). We did enjoy this recipe very much and I do hope that I will be able to make it again soon.(maybe there is a way I can make it safe for her.. I am sure going to try) And of course I will be trying all kinds of other dariy-free and gluten-free recipes in the weeks to come (yes, I will be posting them too!) On Friday, I spent the better part of 8 hours looking at gluten-free/dairy-free blogs and printed out over 60 recipes that I know my entire family would love. The next step is to just get in the kitchen and give it a go! Wish me luck! And I hope some of you can re-make and enjoy this delicious breakfast!
Brie Cranberry Pizza
1 can Pillsbury Crescent Dinner Rolls
1 (8oz) pkg Brie cheese, rind removed, cut into 1/2" cubes
3/4 cup canned whole berry cranberry sauce
1/2 cup chopped pecans
Heat oven to 425°F. Lightly oil 12-inch pizza pan or 13x9-inch pan with olive oil. Unroll dough; separate into triangles. Place triangles in oiled pan with tips toward center (it's kinda hard to make it a complete circle, but do your best). Press out dough with hands. Bake at 425°F. for 5 to 8 minutes or until light golden brown.
Remove crust from oven. Place cranberry sauce in small bowl; stir to break up pieces. Spoon cranberry sauce by teaspoonfuls evenly over crust. Sprinkle cheese and sprinkle with pecans. Return to oven; bake an additional 6 to 10 minutes or until cheese is melted and crust is golden brown. Cool 5 minutes. Cut into wedges or squares and Serve.
This recipe is linked to: Tuesday's at the Table and mmmMonday