Preheat the oven to 350°F (180ºC). Take the brie out of the fridge and let sit at room temperature for at least 30 minutes. Cut a strip of waxed paper and place it over a baking sheet.
Open the crescent rolls and divide into two squares. Place one square on the prepared baking sheet, pushing together any perforations in the dough. Use a cookie cutter to cut a 3-inch circle from the remaining square and set aside.
Place the brie in the middle of the dough square and begin to fold the dough over the sides of the cheese, pleating the upper edges to fit tightly around the cheese.
Before the top is completely covered, add the honey on top and then top with the remaining circle of dough.
Close up the dough so the wheel is entirely covered. Brush the dough with the egg yolk then bake the Brie until the dough is cooked through and golden brown, about 30 minutes.
Top with pomegranate seeds and walnuts if desired. Serve warm with crackers and apple slices.