Preheat the oven to 375°F (190°C). Place a large sheet of parchment paper on a clean work surface and put a ramekin or small bowl in the center.

Next, unroll the croissant dough and use a sharp knife to separate the dough triangles along the serrated edges. Place the triangles around the ramekin with the points facing outwards. Overlap the dough near the ramekin to create a ring, and press the dough to help seal it well. It will look like a sunburst shape.

Remove the ramekin from the center of the dough. Then, use a spoon or small rubber spatula to spread the hot pepper jelly (or jam of choice) on the ring of dough, leaving a 1/2-inch gap from the center.

Place the brie slices on top of the jam, overlapping them a bit so there are no gaps. Then, sprinkle the bacon on the top and sides of the brie. Sprinkle the rosemary over the bacon.

Now it's time to fold the wreath. Working one triangle at a time, wrap the point of the dough triangle over the filling. Very gently life the base of the wreath and wrap the dough point under the wreath to completely cover the filling. Bring the point back around and over the top of the wreath and seal it well. Repeat this process with the remaining dough triangles, making sure you're covering any gaps so the filling doesn't leak out. Work gently so the dough doesn't tear.

Once the wreath is formed, carefully use the edges of the parchment paper to transfer it to a large sheet pan. If you have the time, refrigerate the wreath for 20-30 minutes, just until the dough is chilled.

Next, whisk the egg with 1 tablespoon (15 milliliters) of water. Use a pastry brush to brush the top and sides of the dough with two layers of egg wash. Sprinkle some flaky salt and freshly-cracked black pepper over the dough.

Transfer the sheet pan to the oven and bake the wreath for 18-20 minutes, until the filling is hot and the croissant dough is deep golden-brown. If the wreath isn't as browned as you like, broil it on high for 1-2 minutes.

Let the wreath sit for about 5 minutes. Then, carefully use a couple of spatulas to slide the wreath onto a serving tray. Garnish the wreath with rosemary sprigs and pomegranate arils, if using. Cut the wreath into 16 slices and enjoy!