Preheat the oven to 375°F and line a baking sheet with parchment paper. Open the crescent roll dough and separate it into individual triangles. Place a small bowl in the center of the prepared baking sheet and arrange the crescent roll triangles around the bowl with the pointed ends facing outward.

If desired, remove the rind from the Brie cheese and slice it into ½-inch cubes.

Spoon cranberry sauce evenly over the sealed dough ring, staying close to the bowl. Distribute the Brie cubes evenly over the cranberry sauce and sprinkle chopped pecans on top.

Fold the pointed ends of each dough triangle over the filling toward the center, tucking the tips under the inner edge of the dough ring. Leave gaps for the cranberry and Brie to peek through. Remove the bowl from the center.

Brush the dough with the beaten egg. Bake in the preheated oven for 18–20 minutes or until the dough is golden brown and the cheese is melted.

Let the wreath cool slightly after baking. Transfer it onto a clean serving platter and garnish with fresh rosemary sprigs if desired. Serve warm or at room temperature.