Heat oven to 350°F. Cut cheese in half to make 2 rectangles. Trim to round off top 4 corners. Reserve trimmed-off cheese. Set aside.
In small bowl combine reserved cheese, chutney and cranberries. Set aside.
Separate dough into 4 rectangles; firmly press perforations to seal. Press each rectangle to 5 1/2 x 5-inches
Place 1 rectangle on baking sheet; top with 1 piece cheese. Spoon half of chutney mixture onto cheese. Place remaining dough rectangles over chutney. Press edges of dough together to seal. Curl top edges of dough over bottom edges of dough. Pinch together well to seal edges. Repeat with remaining dough and cheese.
In small bowl combine egg and water; brush over dough. Sprinkle with pecans. Bake for 18 to 22 minutes or until golden brown. Cool 10 minutes before serving.