Your next favorite appetizer.
Preheat the oven to 375° F and grease a 24 count mini-muffin pan with cooking spray. In a small bowl, mix together the orange marmalade, cranberry sauce, and rosemary and set aside. Lightly flour a flat surface and roll out the crescent dough. Stretch to form an even rectangle and pinch seams together. Cut into 24 even-sized squares.
Place the squares into the prepared muffin tin and top with brie cheese and a teaspoon of the orange-cranberry mixture. Top with chopped pecans. Be careful not to overfill your baking dish. Make sure that your cheese slices are flush with the top of the puff pastry. Bake for 10-15 minutes, or until golden brown. Let cool for 5 minutes and serve warm. Enjoy!