Roughly chop pecan halves and add them to a nonstick skillet prepared with cooking spray to toast (5-10 minutes).

Preheat oven to 375°. Coat a baking dish slightly larger than the size of the brie round with canola cooking spray (a 9-inch round or square baking pan will work if needed).

Open the can of crescent rolls and unroll the dough into a rectangle on a piece of wax paper. Trim about 4-inches off of one of the short edges (about 2 crescent roll’s worth of dough) and save for another time. Crimp the remaining crescent roll edges closed to make one complete square of dough.

Using a serrated knife, trim the white edge off one end of the brie round and sprinkle the pepper evenly over this end and on top with the pecan pieces. Press down on the pecans gently so they stay in place.

Place the brie round, pecan side down, onto the center of the dough and wrap the dough up and around the brie to completely cover it. Crimp the top edges of the dough with your hands to seal everything in. Place the brie round, pecan side up, onto your prepared baking dish.

Bake about 20 minutes or until the dough is nicely browned and the brie is starting to ooze. Place the brie on a serving dish and spread cranberry sauce evenly over the top. Serve with crackers (we recommend whole wheat crackers)!