Preheat oven to 375F.

Line a baking sheet with parchment paper and set aside.

Finely chop the pecans and craisins. Combine 3 tbsp chopped pecans with 3 tbsp chopped craisins in a small bowl and set aside. Then combine the remaining 1 tbsp chopped pecans and 1 tbsp chopped craisins in another small bowl and set aside.

Beat the egg in a small bowl and set aside.

Chop rosemary and add it to the bowl with the 1 tbsp chopped pecans and 1 tbsp chopped craisins.

Cut brie into 12 relatively equal-sized cubes.

Melt the butter in a small pan over medium-low heat.

Add the 3 tbsp chopped pecans and 3 tbsp chopped craisins to the pan, along with the cinnamon. Cook over medium-low heat, stirring regularly, until nuts are lightly toasted, about 3 minutes.

Remove pan from heat and stir in the light brown sugar. Set pan aside to cool slightly.

Dust your work surface with a little flour, then unroll the crescent roll dough onto the floured workspace. Use a small rolling pin to smooth together any perforations in the dough.

Use a sharp knife to cut the dough into 12 equal squares.

Place one cube of brie on each square of dough, then add a ½ tsp of the cinnamon-pecan-craisin mixture on top of the brie. Fold up the corners of the square to meet in the middle, pinching the top and making sure all the filling is sealed within the ball of dough. (It helps to roll the brie bite like a meatball to make sure everything is sealed inside.)

Place the brie bites onto the prepared baking sheet, then brush the top of each bite with the beaten egg.

Sprinkle the brie bites with the rosemary-pecan-craisin mixture.

Bake the brie bites at 375F for about 15 minutes, or until golden brown.

Remove bites from the oven and let rest on the baking sheet 2-3 minutes, then serve immediately.