Rosemary Chicken and Brie En Croute

• crescent dinner rolls↗8 ounces
• green onions2 tablespoons

  finely chopped

• brie cheese↗6 ounces

  rine removed, cubed

• chicken breasts1 1⁄2 cups

  chopped cooked

• egg↗1

  beaten

• rosemary leaves↗1 teaspoon

  crushed dried

• parmesan cheese1 tablespoon

  grated

• tomatoes↗1

  medium, cut into 8 wedges

• green onions↗4

Step-by-step instructions

1. 1

   Heat oven to 350.

2. 2

   Separate dough into 4 rectangles; firmly press perforations to seal.

3. 3

   Spoon 1/4 of chopped green onions onto center of each rectangle; top with 1/4 of cheese cubes. Top each with 1/4 of chicken, pressing into cheese.

4. 4

   Fold short ends over chicken, overlapping slightly. Fold open ends over about 1/2 inch to form rectangle. Press all edges to seal.

5. 5

   Place seam side down on ungreased 15x10x1-inch baking pan or cookie sheet. Cut 3 1-inch slashes on top of each roll to form steam vents. Brush with egg; sprinkle with rosemary and parmesan cheese.

6. 6

   Bake at 350 for 21-26 minutes or until golden brown.

7. 7

   Garnish each sandwich with 2 tomato wedges and 1 green onion. Let stand 5 minutes before serving.

8. 8

   Tip: For easy clean up, line baking pan with foil.