Rosemary chicken and brie en croute

4 servings

Ingredients

Quantity Ingredient
8 ounces Can Pillsbury Refrigerated Crescent Dinner Rolls
2 tablespoons Minced green onions
6 ounces Brie cheese, rind removed cubed
1 medium Tomato, cut in 8 wedges
1½ cup Chopped cooked chicken breast
1 Egg, beaten
1 teaspoon Crushed dried rosemary
1 tablespoon Grated Parmesan cheese
4 Green onions

Directions

GARNISH

Heat oven to 350 degrees. Separate dough into 4 rectangles; firmly press perforations to seal. Spoon ¼ of minced onions onto center of each rectangle; top with ¼ of cheese cubes.

Top each with ¼ of chicken, pressing into cheese. Fold short ends oven chicken, overlapping slightly. Fold open ends over about ½" to form rectangle. Press all edges to seal. Place seam side down on ungreased 15 x 10 x 1" baking pan or cookie sheet. Cut three 1" slashes on top of each roll to allow steam to escape. Brush with egg; sprinkle with rosemary and Parmesan cheese. Bake for 21 to 26 minutes or until golden brown.

Garnish each sandwich with 2 tomato wedges and 1 green onion.

Let stand 5 minutes before serving.

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