Preheat oven to 375 F.

Unroll the crescent rolls and gently press the seams together. Cut the dough into 18 rectangles. Place each rectangle into a cup of a mini muffin tin.

Cut the brie into 18 small pieces. Place a piece into each of the dough-filled muffin cups. Top each with about a teaspoon of cranberry sauce.

Bake for 10-12 minutes or until the dough is golden brown and the cheese and cranberry sauce are bubbly.

Immediately remove the bites from the muffin tin. Serve warm.