rectangles. Cut each rectangle into 12 even squares, for a total of 24 small pieces of dough.
Cut the chilled brie into 24 small cubes, roughly 1/2 to 3/4 inch each. They don’t have to be perfect; just try to keep them similar in size so they melt evenly.
Place one square of crescent dough into the glass baking dish, gently pressing it down so it forms a little base (they can be snug and touching each other). Set a cube of brie in the center of each piece of dough.
Spoon about 1 teaspoon of jam over each piece of brie. Don’t overload them or the jam will bubble over too much; a small dollop is plenty for that sweet, sticky top.
Gently pull the corners of each dough square up and around the brie and jam, pinching the edges together on top to seal. It’s okay
