fresh rosemary or candied orange pieces for garnish
Preheat oven to 375 degrees F and grease a 24-count mini-muffin pan with nonstick cooking spray.
Cut the brie into small, about 1-inch (or a little less) squares and set aside in the refrigerator until ready to use.
In a small bowl, mix together orange marmalade and cranberry sauce. Set aside.
Lightly flour a flat surface, like a large wooden cutting board, and roll out the tub of crescent dough. Stretch slightly to form an evenly sided rectangle and pinch seams together. Cut into 24 even sized squares.
Place the squares into the prepared muffin cups. Top with brie cheese square and a teaspoon (or a little less) of the orange-cranberry mixture. Top with a few of the chopped nuts and a small sprig of rosemary.
Slide the muffin pan into the oven and bake for about 10-13 minutes, or until golden brown and dough is cooked through.