Rosemary Chicken & Brie En Croute

• 1 can 8 Oz. Refrigerated Crescent Rolls
• 2 Tablespoons Finely Chopped Green Onions
• 6 ounces, weight Brie Cheese, Rind Removed And Cubed
• 1- 1/2 cup Cooked And Shredded Chicken Breasts
• 1 whole Egg, Beaten
• 1 teaspoon Crushed Dried Rosemary Leaves
• 2 Tablespoons Fresh Shredded Parmesan Cheese

1. Heat oven to 350F.
2. Separate dough into 4 rectangles, firmly pressing perforations to seal.
3. Spoon 1/4 of chopped green onions onto center of each rectangle, top with 1/4 of brie cheese cubes and top with 1/4 of the chicken, pressing into the cheese.
4. Fold short ends over chicken, overlapping slightly.
5. Fold open ends over about 1/2 inch to form rectangle.
6. Press all edges to seal.
7. Place seam side down on ungreased 15x10x1 inch baking pan or cookie sheet.
8. Cut three 1 slashes on top of each roll to form steam vents.
9. Brush with egg and sprinkle with rosemary and parmesan cheese.
10. Bake for 20 to 25 minutes or until golden brown.
11. Let stand 5 minutes before serving.
12. Serve with tomato wedges if desired.

crescent rolls, green onions, cheese, chicken breasts, egg, rosemary, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/rosemary-chicken-brie-en-croute/ (may not work)