Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Remove the crescent rolls from the can and divide the rectangle into two squares (along the perforation).
Place the brie wheel in the center of one crescent dough square. Top the brie with the pesto, spreading it to the edges, and then with the sun-dried tomatoes.
Place the other dough square over the brie and toppings. Press the top square to the bottom dough square to seal the edges. Then lift the corners of the bottom square on top of the brie and pinch to seal.
Bake for 11-13 minutes, or until the crescent dough is golden brown. Remove from the oven and let rest for a few minutes.
Transfer the brie en crout to a serving plate and place the sliced apple and bread around it for serving.
Notes
If you prefer, you can cut the rind (white coating) off the brie before starting this recipe. It's okay to eat, but some people don't care for the taste.