Preheat your oven to 375°F. Line a baking sheet with parchment paper. Open the crescent roll dough and separate them into individual triangles. Place a small bowl in the center of the baking sheet and arrange the triangles around the bowl to form a circular base.

If desired, remove the rind from the Brie cheese. Slice the Brie into ½-inch cubes.

Spoon cranberry sauce evenly over the sealed dough ring. Distribute the Brie cubes over the cranberry sauce. Sprinkle chopped pecans over the top.

Fold the pointed ends of each dough triangle over the filling toward the center, tucking the tips under the edge of the dough ring. Leave small gaps for the filling to peek through. Remove the bowl once all triangles are folded.

Brush the dough with beaten egg and bake for 18–20 minutes until golden brown and cheese is melted.

Let the wreath cool slightly, then transfer to a serving platter. Garnish with fresh rosemary sprigs if desired. Serve warm or at room temperature.