Form crescent rolls into a pie shape leaving pointed edges to the outside.
Place Brie in center of crescent roll dough.
Spread raspberry preserves thickly over top of Brie.
Wrap pointed edges up and over the Brie.
Brush with egg white and sprinkle with poppy seeds.
Bake until deep golden brown.
Serve hot.
**NOTE: Shave the rind on the Brie wheel if you prefer.
