Preheat oven to 375 degrees. Spray a 24 cup mini muffin tin with non-stick cooking spray.
Roll out crescent dough on a floured silicone mat or on a floured non-stick work surface. Take a rolling pin and roll dough out thin.
Using a pizza cutter, cut rolled out dough into 24 even squares. Place each square into each prepared mini muffin tin and push down to form an open pocket.
Spoon 1-2 tsp cranberry sauce into each dough pocket in muffin tin.
Remove white rind from brie cheese and toss. Then cut into strips the cheese and cut the strips into pieces. Place one piece of the cheese on top of the cranberry sauce in the muffin tin.
Sprinkle a few pieces of crushes pecans on top of the cheese. Then top with a few pieces of rosemary.
Bake in preheated oven for 15 minutes until golden brown and cooked through.
Cool for a few minutes before removing from muffin tin.
