Make a batch or two, maybe even three, of these for your next cocktail party and just watch how fast these pretty little puffs will disappear. Buttery crescents are snuggled tightly around the cheese, and it gets super melty and creamy. Top them off with a maple-pecan glaze that’s gently kissed with a dash of nutmeg, and now your little appetizer just became a five-star culinary experience.
Start by rolling out the crescent dough so it’s even.
Cut approx. 2-inch squares out of the dough. Figure one square per cheese round. Remove the wax coatings, then roll the cheeses inside each square, making sure to seal them well.
Bake them seam-side down on a sheet pan at 350°F for approx. 12-15 minutes, or until they’re puffy and slightly golden.
While they’re baking, you can make the glaze . . .
In a medium bowl, combine the maple syrup, pecans and nutmeg. Mix to combine.
Let the crescent-wrapped baby cheeses cool slightly, and then drizzle the glaze over the tops. Enjoy while they’re warm.