Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).

Freeze Brie until firm enough to slice easily, 30 minutes. Thinly slice Brie. Keep refrigerated until ready to assemble.

Line an extra-large baking sheet with parchment paper. Trace a 6-inch round in the center of the prepared baking sheet.

Unroll and separate crescent roll dough. Arrange crescent dough triangles with the short ends against the edge of the round, overlapping so you have a sun shape. One package of crescent rolls will complete the first layer, then the second package will be layered over the first, with the long ends alternating between the previous layer. Press dough lightly where it overlaps to seal.

Spread mustard on the center of the ring, top with cranberry sauce, then the Brie and top with pecans.

Take each crescent point, lift over the filling, and tuck under the bottom of the wreath.

Brush water over the crescent dough. Sprinkle with poppy seeds.

Bake until golden brown, about 20 minutes. Serve warm or at room temperature.