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I've had this recipe for a while, but haven't had a chance to make it, yet.
My aunt made these with a thin layer of orange marmalade rolled inside. She said she found the recipe for the crescent rolls on Martha Stewart.com

Buttery Crescent Rolls,

Makes 2 dozen
3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for bowl and plastic wrap, plus 2 tablespoons melted
1 1/4 cups whole milk
1/4 cup vegetable shortening
1/4 cup plus 1 tablespoon sugar
2 1/2 teaspoons salt
1 (1/4 ounce) envelope active dry yeast
1/4 cup water (105 degrees to 110 degrees)
2 large eggs, lightly beaten
5 1/2 cups all-purpose flour, plus more for work surface
Directions
Line 2 baking sheets with parchment paper. Butter a large bowl; set aside. Put milk, shortening, sugar, softened butter, and salt in a medium saucepan. Cook over medium heat, stirring constantly, until sugar has dissolved. Let cool completely.
Put yeast and water in the bowl of an electric mixer fitted with the dough hook. Let stand until foamy, about 5 minutes. Mix in milk mixture on medium speed until combined; mix in eggs. Reduce speed to low, and gradually mix in flour. Raise speed to medium-high; mix until a soft dough forms, about 12 minutes.
Turn out dough onto a lightly floured work surface. Knead until smooth, about 5 minutes, then transfer to buttered bowl. Cover with a clean kitchen towel; let rise until doubled in bulk, about 1 hour.
Roll dough into a 13-by-20-inch rectangle. Trim edges to be straight. Cut dough in half lengthwise; cut both strips into 12 triangles (about 3 inches wide each base). Gently stretch each to 2 to inches long. Starting at widest end, gently roll up. Space 1 inch apart on prepared baking sheets, pointed ends down. Cover loosely with buttered plastic wrap; let rise until doubled in bulk, about 1 hour.
Preheat oven to 350 degrees. Brush rolls with the melted butter. Bake until golden, about 20 minutes. Let cool on a wire rack 5 minutes. Serve warm.

Crescent Rolls

This easy refrigerator dough produces sweet, buttery crescent rolls. Not quite as flaky as the traditional French croissants, but a delicious breakfast treat!

Ingredients

3/4 C. milk
6 Tbs. sugar
1 tsp. salt
5 Tbs. shortening
1/3 C. warm water
2 1/4 oz. pkg. active dry or 2 cakes compressed yeast
1 egg
4-4 1/2 C. sifted all purpose flour

Directions

Scald milk in saucepan (bring just to boiling point but be careful not to let it boil). Stir in sugar, salt and shortening. Let mixture cool to lukewarm. Put warm water into a bowl, sprinkle or crumble yeast into water, stir to dissolve. Stir into lukewarm milk mixture. Beat egg and add to mixture. Add 2 C. flour and beat until smooth. Stir in additional flour.

Dough should be as soft as can be handled – not stiff. It may not need all the flour. Work dough into a smooth ball by turning out onto a floured surface and kneading until smooth and elastic. Place dough in greased bowl; brush top with soft shortening. Cover tightly with waxed paper, aluminum foil or plastic bowl cover. Store in refrigerator at least 2 hours or until needed. May be kept for 2 or 3 days in refrigerator.

When ready to use, punch down dough and turn out onto a floured board. Divide dough into 3 equal parts. Roll each piece out separately into a circle about 9 inches in diameter. It will spring back as you roll it. Brush the dough lightly with melted butter or margarine. Cut into 8 pie shaped pieces. Roll up tightly beginning at wide end. Seal points firmly. Place on greased baking sheet with points tucked underneath, about 2 inches apart. Curve to form crescent
Brush lightly with melted butter or margarine.

Cover with waxed paper or clean cloth. Let rise in a warm draft free area until doubled in bulk (about 1 hour). Bake in hot oven at 400 degrees for about 15 minutes. Rub rolls lightly with butter. To serve rolls, tuck a napkin in a basket and place rolls in, covering them with corners of the napkin.

Hillary
Chew on That

I don't have a recipe for you but I will suggest that you find one you like and hold on to it as the exact same recipe can be used to make Danish and your own puff pastry as well.

The difference in the three pastries stems from how many times you butter, fold, and roll it back out. The bakery I worked at did it this way:

Roll out your dough to a 1/4" and butter lightly. Fold in half and roll back out. Doing this four times produced Danish dough. Doing it 8 times produced crescent dough, and doing it 12 times made puff pastry.

Each time you add butter into layers you make the dough more complex. The flakiness comes from water vapor (from the butter) evaporating during the cooking process. The more butter you fold in, the lighter the finished pastry.

Use one of the above recipes for crescent rolls and wrap it around brie :-)

Seriously, it sounds like a mini, brie en croute. Search for a recipe for that and adapt as desired.