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Mix the stuffing with sausage meat, dried cranberries, and toasted pecans
Gently fold brie cheese through the stuffing mixture to keep it in distinct pieces
Layer phyllo sheets with butter and olive oil
Roll the phyllo around the stuffing mixture into a thick sausage shape
Slice the rolled phyllo into chunky rounds
Place the rounds in a muffin tin
Bake until deeply crisp and golden brown on all sides
Cool before serving or reheating as needed