Preheat the oven to 375°. Line a baking sheet with parchment paper.

Cut Brie wheel into 12 pieces. Set aside.

Mix the cranberries and pistachios together in a small bowl. Salt to taste. Set aside.

Unroll the crescent dough (should be an 8x12” sheet). Cut 4 sections down the 8” side and 6 on the 12” side to get 24 squares.

Sprinkle ½ tsp of the pistachio-cranberry mixture in the center of each dough square. Place a cube of Brie on top and fold the corners of each square together, lightly pinching to seal everything. Transfer the bites to the baking sheet with seam down.

Whisk together egg and 1 TBS water in a small bowl and brush the top of each bite with the egg wash. Sprinkle each with a little rosemary and a bit of sea salt. Bake until golden brown, 12 to 14 mins.

Transfer the bites to a serving platter and garnish with pomegranate seeds and rosemary sprigs; drizzle with honey.