Cranberry Turkey Mini Sliders

Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.

Transfer cranberry sauce to a small bowl and mash with a fork into a puree. Measure out 1/2 cup and transfer to another small bowl. Season with salt and pepper to taste. Set both bowls aside.

Place 30 meatballs on one baking sheet; sprinkle with poultry seasoning. Bake at 375 degrees F for 12-15 minutes, turning halfway through cooking time.

Open and separate biscuit dough into 10 pieces, as directed on package. Pinch each piece of dough into thirds (do not roll) to make 3 mini buns from each piece. Place the 30 mini-buns on the other baking sheet; brush lightly with beaten egg and sprinkle each a pinch of sesame seeds.

Bake at 375 degrees F for 8 to 10 minutes, or until golden and cooked through.

Remove meatballs from oven and, while still warm, dip into the 1/2 cup seasoned cranberry sauce. Return to baking sheet. Cut mini-buns in half. Spoon a dollop of remaining unseasoned cranberry puree onto the bottom of each bun.

Top each with 3 spinach leaves, folded in half, and a small slice of Brie. Top each with a meatball, cap with bun top and secure with a small skewer or cocktail pick. Serve with remaining cranberry puree for dipping.