Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier. I find that lining the sheet is a simple step that keeps everything neat, especially when I’m juggling multiple dishes in my busy kitchen.

Cook the bacon until crispy. Once cooked, transfer to a paper towel-lined plate to drain excess fat. When I first started making this dish, I’d sometimes forget to drain the bacon and it would make the dough soggy — so now I always make sure it’s nice and crispy! After it cools slightly, crumble it into small pieces.

Roll out the crescent dough on a lightly floured surface into a large rectangle. If using store-bought crescent sheets, gently press the seams together to form one continuous sheet. I like doing this because it makes forming the wreath much easier and gives a more polished look.

Spread the Brie slices evenly over the dough, leaving about 2 inches border around the edges. Sprinkle the crumbled bacon over the cheese, then add fresh herbs if you’re using them. I love the aroma of thyme baking with the cheese — it always takes me back to my grandma’s garden.

Starting from one long edge, carefully roll the dough into a tight log, then gently shape it into a circular wreath on the prepared baking sheet. Pinch the ends together to seal. I’ve found that giving the dough a gentle pinch helps keep everything intact during baking and makes the wreath look beautiful and even.

Using a sharp knife, cut slits about 1 inch apart around the wreath, making sure not to cut all the way through. Then, gently lift each section, slightly twisting or spreading it out to create a lovely, open pattern. This step always feels a bit like a craft project — I love the satisfying feeling of shaping it just right.

Brush the entire wreath with the beaten egg. This gives it a lovely golden shine once baked. I often brush the top with a little extra egg wash midway through baking for an even more beautiful finish.

Bake for 20-25 minutes, or until the wreath is puffed, golden, and crispy around the edges. Keep an eye on it toward the end — I’ve had moments where I pulled it out just a minute too early, and it’s a reminder that patience in baking makes all the difference.

Remove from the oven and let it rest for 5 minutes before serving. When I first made this recipe, I’d be so eager to dig in that I’d burn my tongue — now I’ve learned to give it a little cooling time. The cheese is melty and delicious, but it’s worth waiting a moment for the perfect bite.