Preheat and Prep: Preheat your oven to 375°F (190°C). Spray a standard 12-cup mini muffin tin lightly with cooking spray.
Slice the Brie: Cut the 8oz wheel of Brie into 12 small squares or wedges. Don’t worry about removing the rind.
Prepare the Dough: Unroll the crescent roll dough. Instead of separating the triangles, lay it flat and pinch the seams together firmly to create one solid rectangle. Use a pizza cutter or sharp knife to cut the rectangle into 12 small squares (about 2x2 inches each). If using puff pastry, roll out slightly and cut with a 3-inch round or square cutter.
Assemble the Bites: Gently press one dough square into each well of the muffin pan, creating a shallow cup. A few corners might stick up charmingly, which is exactly what we want for that rustic, festive party appetizer look.
Fill and Top: Place one brie cheese square inside each dough cup. Top the cheese with about a teaspoon of the whole berry cranberry sauce. Sprinkle generously with the chopped pecans.
Bake until Golden: Bake for 12 to 15 minutes. The dough will become beautifully golden brown, and the cranberry sauce will bubble gently.
Garnish and Serve: Carefully remove the hot bites with a small knife or offset spatula. Transfer them to a serving platter and garnish immediately with small sprigs of fresh rosemary. Drizzle with honey or maple syrup if desired. Serve warm!
