Heat oven to 350 degrees F. Spray cookie sheet with nonstick cooking spray. Unroll crescent roll dough. Separate dough crosswise into two sections. Press dough to form two squares, firmly pressing perforations to seal. Cut corners off both dough squares and reserve to use for cutouts. Place one dough round on sprayed cookie sheet.
Cut cheese crosswise into two equal layers. Place bottom half cheese on center of dough circle on cookie sheet. Spread cranberry sauce over cheese. Sprinkle with chopped pecans. Top with remaining cheese half. Bring dough up around side of cheese, pressing and pinching dough.
With small cookie or canapé cutter, cut shapes from reserved corners, set aside. Place remaining dough on top of cheese round. Press dough evenly around side of cheese. Brush dough with beaten egg. Top with cutouts, brush with additional beaten egg.
Bake at 350 for 20 to 30 minutes or until deep golden brown. Cool 15 minutes before serving. To serve, place warm pastry wrapped cheese on platter, garnish with grapes, pear and/or apple. Serves 12.
