Crisp up your prosciutto by tearing it into bite size pieces and adding it to a pan with 1/2 tablespoon of oil. Cook it on medium heat, stirring occasionally.
Cut the brie into slices. You can remove the rind if you would like and then cut the brie into slices.
Preheat your oven to 375F
Lay a piece of parchment paper on a baking sheet. Add a small bowl to the center of the parchment paper. Choose a small bowl, no more than 4 inches in diameter. This will help you maintain the center circle shape perfectly,
Open up your crescent rolls and lay down your first crescent roll. Place the crescent roll triangles with the points sticking out away from the bowl, making sure to overlap the bases to fit around the 4" bowl. Don't press down until all of the rolls are placed down so that you can move them around easily if you need to.
Once the rolls are in position, gently press down on the bases and create a nice flat area to add your cranberry sauce. Spoon your cranberry sauce onto the bases and then top with your brie.
Add your crispy prosciutto on top and then carefully remove the bowl in the middle.
Take each pointed side of the crescent roll and fold it underneath the wreath. Make sure the filling is not showing or else it will ooze out while baking.
Make an egg wash by combining an egg and 1 tablespoon of water and whisk it together. Gently brush the egg wash over the wreath.
Bake for 18-19 minutes. It should be a nice deep golden brown color when it is done.
Drizzle hot honey on top of the wreath and sprinkle the crushed pistachios
Carefully transfer the wreath to a plate and decorate with fresh rosemary.
