Quick and easy huge crowd pleaser!
Spread the dough with a thin layer of fig jam or preserves.
Cut brie into 1/4 inch slices and place in rows on top of the jam (you won't use the entire wheel so you'll have plenty for snacking.) Lay sage leaves on top of the brie.
Starting at the short end, carefully roll up the crescent dough.
Refrigerate the roll at least one hour for easier slicing.
Slice the roll into 1/2 inch slices with a sharp, non-serrated knife. Place on the non-stick foil-lined cookie sheet a couple inches apart.
Bake at 350º for 10-15 minutes until golden brown.