|1 pkg||Bridgford Parkerhouse Style Roll Dough, thawed|
|1||Brie cheese wheel, 4 oz|
|½ cup||dried cranberries|
|½ cup||chopped walnuts (or chopped candied walnuts)|
|1 jar or can||cranberry sauce of choice, 14 oz|
|2 tbsp||melted butter|
Thaw Bridgford Parkerhouse Style Rolls according to package instructions. Remove rind of Brie cheese wheel, and cut into small cubes; set aside. On a lightly floured surface, flatten each roll into approximately 3-inch circles. Place one dough piece into each cavity of lightly greased, nonstick muffin pan(s). Shape each piece to fit the muffin pan cavities, forming a cup. Place 1-2 pieces of Brie in the center of each dough piece. Top with one teaspoon cranberry sauce, then sprinkle with chopped nuts and dried cranberries. Brush the tops with melted butter, and let rise until double in size. Bake in a preheated 375° oven for 15-18 minutes, or until golden brown. Carefully turn them out of muffin pan(s) immediately, brush with remaining melted butter, and allow them to cool slightly. Serve warm. Enjoy!