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Preheat oven to 375°F degrees. Spray a 24 count mini muffin tin with cooking spray. Spread a little all-purpose flour out onto your counter or cutting board. Then roll out 8 ounce crescent dough sheet. If using crescent rolls, pinch the seams together to make one long sheet.
Cut crescent roll dough into 24 equal-sized squares.
Place squares into muffin tin slots.
Cut 8 ounce wheel of brie cheese into small pieces and place inside the crescent dough squares.
Top with a generous spoonful of whole cranberry sauce
Then add a small piece of fresh rosemary sprig to each one.
Bake until the crescent dough is a light golden brown (about 15 minutes). Then serve warm!