Pastry-Wrapped Cranberry Brie

Heat oven to 350°F. Unroll dough and separate crosswise into 2 sections; press dough into 2 (7-inch) squares, firmly pressing perforations to seal.

Cut cheese round horizontally to make 2 rounds.

Place 1 cheese round, rind side down, on center of 1 dough square. (Do not remove rind from cheese.) In small bowl, mix cranberry sauce and preserves.

Spread over top of cheese; sprinkle with rosemary. Top with remaining cheese round, rind side up.

With small cookie or canapé cutter, or sharp knife, make 1/2- to 1-inch cutouts to resemble poinsettia leaves from each corner of remaining dough square.

Roll 3 small pieces of dough into 3 small balls; set cutouts and dough balls aside.

Place remaining dough on top of cheese round. Press dough evenly around cheese, folding top edges over bottom edges; press to seal completely.

Place on ungreased cookie sheet.

On 7x7-inch foil square, arrange dough leaves with balls in center on top of dough. Lift foil square with poinsettia and place on cookie sheet next to wrapped Brie.

Bake poinsettia 8 to 11 minutes or until light golden brown around edges. Lift from cookie sheet with foil; cool.

Bake wrapped cheese 25 to 30 minutes or until golden brown.

Remove from cookie sheet; place on serving plate.

Place poinsettia on top of wrapped cheese.

Let stand 15 minutes before serving.

Serve warm with pears.