Preheat oven to 375ºF.

Spray nonstick spray into 24 count mini muffin pan.

Add cranberry sauce and orange marmalade to a bowl, mix until well
combined. Set aside.

Slice brie cheese into small, 24 (1-inch) squares using a sharp knife (leave the
rind on for best results). Set aside.

Roll out the crescent roll dough onto a floured surface. Use your fingers to press the perforated lines together so that the dough makes one large rectangle. Using a sharp knife, cut the crescent roll dough into 24 equally-sized squares. Gently press each square into the mini muffin pan molds.

Add 1 cube of brie cheese, 1 tablespoon of cranberry-orange mixture, and a pinch of
chopped pecans to each mini muffin.

Bake the bites for 10-12 minutes, or until the dough is golden.

Allow the bites to cool for about 10 minutes before removing from the mini muffin pan.

Garnish each bite with a small sprig of rosemary.