1-Start: Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper for easy cleanup. Arrange the crescent roll triangles in a circle, about 8 inches wide, with the points sticking out and the bases overlapping to form the base of your wreath. This setup creates a lovely ring shape that’s perfect for holidays.

2-Once the dough is ready: spoon the cranberry sauce onto the overlapping bases for a sweet layer. Top that with the Brie wedges for a creamy surprise. Next, fold the dough points over the filling and tuck them underneath to seal everything in, making sure no gaps remain.

3-Brush the entire wreath: with the beaten egg to give it a glossy finish, then sprinkle on the flaky sea salt and fresh thyme leaves or rosemary for extra flavor. Pop it in the oven and bake for 30 minutes, turning the pan halfway through to ensure even browning. After baking, transfer it to a platter, let it cool slightly, then slice and serve for a warm, inviting appetizer.