Preheat oven to 350 degree F. Line a baking sheet with parchment paper.

Roll out pastry on a lightly floured surface. Place a large mixing bowl on top of the pastry sheet. Cut around the bowl to form a circle (around 9-10 inch diameter).

Repeat step 2 with the second sheet of pastry.

Place one circle pastry on the prepared baking sheet. Spread cranberry sauce over the pastry, leaving middle center open or clear. Sprinkle bacon bits over the cranberry sauce and then cover with the second circle pastry.

Place the camembert cheese in the center of the circle pastry and then cut around to form a circle. Discard the cut pastry and lay the cheese in the open center.

Cut the circle pastry in 16 equal segments. You can do this by cutting the circle first into 4 equal segments. Then, cut each segment in half and then in half once more, ending with 16 segments in total.

Lift one segment, twist once to the right and place it down. Then lift the segment next to it and twist once to the left and place it down. Keep going around, alternating the direction of the twist. Finally, bring up edges of two segments with opposite twist and press together.

Brush pastry with egg wash. Make 3-4 slits on top of the cheese and then drizzle cheese with olive oil. Sprinkle rosemary leaves over the cheese and pastry. Bake in the preheated oven for 30-35 minutes.