2 cans (8 oz each) refrigerated crescent roll dough
1 wheel (8 oz) Brie cheese, chilled and cut into small cubes
1/2 cup cranberry sauce, whole berry preferred
1/4 cup chopped pecans or walnuts
1 large egg, beaten
1 tablespoon fresh rosemary, finely chopped
1/2 teaspoon coarse sea salt
Optional: Honey for drizzling after baking
Instructions
Preheat your oven to 375 degrees Fahrenheit. Line a large round baking stone or a rectangular baking sheet with parchment paper to ensure the wreath does not stick and to make cleanup much easier later on.
Unroll both cans of crescent dough and separate them into triangles. On your prepared baking sheet, arrange the triangles in a circle with the wide bases overlapping in the center and the points facing outward, like a sun. You should have a 5 inch circle opening in the middle.
Evenly distribute the cubes of brie cheese around the inner circle where the dough bases overlap. Spoon the cranberry sauce over the cheese, then sprinkle the chopped pecans and half of the fresh rosemary on top of the sauce. Be careful not to overfill so the dough can close properly.
Bring the pointed ends of the triangles up and over the filling, tucking the tips under the bottom layer of dough in the center to secure them. You will see some of the filling peeking through the gaps, which creates a beautiful finished look. Lightly press the dough together where it overlaps to seal the ring.
Brush the top of the dough gently with the beaten egg wash, which gives the wreath a beautiful golden shine. Sprinkle the remaining rosemary and a touch of sea salt over the top. Place in the oven and bake for 20 to 25 minutes, or until the pastry is deep golden brown and the cheese is bubbling.
