Preheat your oven to 375°F (190°C) and prepare a baking sheet with parchment paper.

Open the cans of refrigerated crescent dough and unroll them onto a flat surface, separating along the perforated lines into triangles.

Arrange the crescent triangles in a circle on the prepared baking sheet, with wide ends facing outward.

Combine crumbled bacon, brie cheese, shredded mozzarella, parsley, and garlic powder in a bowl, mixing evenly.

Spoon the filling onto the wide ends of each crescent triangle evenly.

Fold the pointed ends of the dough over the filling and press to seal them.

Brush the beaten egg over the surface of the dough for a golden finish.

Bake for 20–25 minutes until golden brown. Watch for the perfect flaky texture.

Remove from oven and cool for a few minutes, then slice for serving.

Serve warm, optionally with honey or fig jam on the side.