Rosemary Chicken And Brie En Croute

• 8 ounces crescent dinner rolls
• 2 tablespoons finely chopped green onions
• 6 ounces brie cheese, rine removed, cubed
• 1 1/2 cups chopped cooked chicken breasts
• 1 egg, beaten
• 1 teaspoon crushed dried rosemary leaves
• 1 tablespoon grated parmesan cheese
• 1 medium tomatoes, cut into 8 wedges
• 4 green onions

1. Heat oven to 350.
2. Separate dough into 4 rectangles; firmly press perforations to seal.
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. Fold short ends over chicken, overlapping slightly. Fold open ends over about 1/2 inch to form rectangle. Press all edges to seal.
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. Bake at 350 for 21-26 minutes or until golden brown.
7. Garnish each sandwich with 2 tomato wedges and 1 green onion. Let stand 5 minutes before serving.
8. Tip: For easy clean up, line baking pan with foil.

rolls, green onions, brie cheese, chicken breasts, egg, rosemary, parmesan cheese, tomatoes, green onions

Taken from www.food.com/recipe/rosemary-chicken-and-brie-en-croute-256912 (may not work)