Place wheel of Brie in freezer for 30 - 60 minutes to firm up. Prior to assembling the Cranberry Brie Bites, trim the top and bottom ends of the brie to remove the rind. Finely chop the pecans. 

In a food processor, combine Chebe All Purpose Bread Mix and cold butter pieces. Pulse until butter is completely incorporated. 

Next, add both eggs and pulse until thoroughly mixed. Finally, add milk one tbsp at a time until dough starts to form. 

Turn dough out onto silicone mat or lightly floured parchment paper. (Use tapioca starch for rolling purposes to keep this recipe grain free.) Knead dough until a soft ball forms. 

Spray mini muffin tin with cooking oil and preheat oven to 350 degrees. 

Roll dough into a 12 x 8 inch rectangle. Mark each end in 2 inch segments, and then cut dough into 24 equal squares. You will likely need to roll each square a bit thinner to stretch it over the cavity of the mini muffin cup. You want the tips of the square to be sticking up over the rim of the muffin cup. 

Remove cheese from freezer. Trim off the rind, and cut 24 small pieces of cheese from the cheese. I had 1/3 of the cheese leftover. If you fill the cup too full of cheese, it will overflow on to the muffin tin. 

Fill each cavity with one small piece of Brie, approximately 1 tsp of cranberry sauce (or other preserves with fruit pieces) and about 1/2 tsp of chopped nuts. (I just eyeballed it.) 

Finally, add one or two leaves of rosemary to the top of each appetizer. 

Bake in a 350 degree oven for 10-12 minutes, rotating the pan half way through.