firmer brie is much easier to cut into neat little cubes.
Unroll the crescent roll dough on a clean surface. Gently press the seams together so you have two large 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
