Turkey Cranberry Crostini
6 sheets Pepperidge Farm® Frozen Phyllo Dough, thawed
3 tablespoons margarine or butter, melted
1 brie cheese round (about 8 ounces)
20 thin slices cooked turkey breast (about 1 pound)
1 can (16 ounces) whole berry cranberry sauce
Preheat oven to 350°F.
Unfold dough. Remove 1 dough sheet leaving remaining dough covered with plastic
wrap. Brush with margarine. Repeat with remaining 5 sheets stacking each on top
of the previous sheet. Cut stack into 20 (3-inch) squares. Place 1 inch apart on
Bake 8 minutes or until golden. Remove from baking sheets and cool on wire rack.
Trim top crust from cheese. Place on microwave-safe plate and microwave on HIGH
45 seconds or until softened. Spread on phyllo squares. Top squares with turkey
slices and cranberry sauce. Makes 20 appetizers.
Tip: To make Main Dish Crostini: In Step 2 cut dough into 12 (4-inch) squares.
Proceed as in Steps 3 and 4. Makes 12 servings.
If recipe preparation is interrupted, cover dough and plastic wrap with damp
towel to prevent dough from drying.