Brie & Bacon Wreath

2 - 8oz tubes crescent rolls 
1/3 c Emily G’s Cranberry Port or Jalapeno Raspberry Jam 
1 - 12oz wheel of brie, cut into cubes 
8 slices of bacon, cooked and crumbled 
2 eggs, lightly beaten 
sea salt 
fresh ground black pepper 
1 T parsley, chopped for garnish (optional) 

Preheat oven to 375° and line a baking sheet with parchment paper. Unroll crescent rolls, separating each triangle. Arrange in a sunburst pattern, with pointed ends of the triangles facing outward (the base of the triangles should overlap). Spread jam on dough. Top with brie and bacon. Fold triangle tips over filling and tuck under base to secure. In a small bowl, whisk egg. Brush top of dough with egg and sprinkle with salt and pepper. Bake until dough is golden 15-20 min. Garnish with parsley and serve.