Line a baking sheet with parchment paper and place a medium-sized cereal bowl in the middle of the sheet. Pre-heat oven to 375F. 

Unroll the crescent dough and separate into triangles. Orientate the triangles in a circular pattern, around the bowl, big side towards the bowl overlapping each triangle as you go. 

Spread cranberry sauce evenly all the way around the base of the crescent triangle closest to the blow. Top with cubed/chopped brie cheese and sprinkle with Greenridge Turkey

Sprinkle dried cranberries and chopped pecans evenly around the wreath, reserving a heaping tablespoon of each for the top. 

Using a butter knife, carefully remove the bowl from the center. Working from the outside, take the tip of the crescent roll and carefully wrap around the interior mixture, until you have wrapped all rolls into the shape of a wreath

In a small bowl, whisk egg with 1 tbsp water and brush over entire wreath, sprinkle with any remaining chopped pecans and rosemary.

Bake for 22-25 minutes or until golden brown, drizzle with honey and serve immediately.