Preheat your oven to 375°F/190°C.
Spray your mini muffin tin with cooking spray and set it aside.
Slice the brie cheese into small, 1-inch squares using a sharp knife. Set aside.
Roll out the crescent roll dough onto a floured surface.
Cut your dough into 24 squares of equal size. Then, gently press each square into the mini muffin pan molds.
Add 1 cube of Brie cheese, 1 tablespoon of cranberry sauce and a small sprig of fresh rosemary to each mini muffin.
Bake the bites for approximately 10-12 minutes, until the crescent dough is lightly golden brown and the cheese is bubbling.
Allow the bites to cool for about 10 minutes before removing from the mini muffin pan.
Serve while still warm. Add some fresh rosemary sprigs for that festive pop of color.
