Ingredients
1 (8 ounce) can refrigerated crescent rolls
8 ounces cubed Brie cheese
3/4 cup whole berry cranberry sauce
1/2 cup chopped pecans
Method
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950F gas pizza oven — Neapolitan pizza in 60 seconds
Cordierite pizza stone — absorbs moisture for crispy crust
Wooden pizza peel — flour-coated launch into oven or pizza stone
Large rocker blade — cut pizza cleanly without dragging toppings
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
950F gas pizza oven — Neapolitan pizza in 60 seconds
Cordierite pizza stone — absorbs moisture for crispy crust
Wooden pizza peel — flour-coated launch into oven or pizza stone
Large rocker blade — cut pizza cleanly without dragging toppings
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 12 inch pizza pan or 9x13 inch baking dish. Unroll the crescent rolls and separate into triangles. Arrange in the pan with tips towards the center and lightly press together. Bake 5 minutes, or until lightly brown. Remove from the oven and sprinkle with pieces of Brie cheese. Spoon the cranberry sauce over the cheese. Top with pecans. Bake an additional 8 minutes, or until the cheese is melted and the crust is golden brown. Cool 5 minutes and cut into wedges or squares.