Preheat oven to 375F.
Spray a mini muffin tin with cooking spray.
Unroll the crescent rolls and gently press the seams together. Cut the dough into 18 rectangles. Place each rectangle into a cup in the mini muffin tin.
Cut the brie into 18 small pieces. Place each piece into each dough filled muffin cup.
Top each with about a teaspoon of cranberry sauce, sprig of rosemary and a few chopped pecans.
Bake for 12-14 minutes or until the dough is golden brown and the cheese and cranberry sauce is bubbly.
Immediately remove the bites from the muffin tin and serve warm!
They won't last long, so you should probably put the second batch in the oven right away!
