Cookin’ with Carolyn Rosemary Chicken and Brie en Croute

Rosemary Chicken and Brie en Croute

1 (8-oz.) can refrigerated crescent dinner rolls
2 Tbsp. finely chopped green onions
6 oz. Brie cheese, rind removed, cubed
1-1/2 cups chopped, cooked chicken breast
1 egg, beaten
1 tsp. crushed dried rosemary leaves
1 Tbsp. grated Parmesan cheese
1 med. tomato, cut into 8 wedges
4 green onions
Heat oven to 350 degrees. Separate dough into 4 rectangles; firmly press perforations to seal. Spoon 1/4 of chopped onions onto center of each rectangle; top with 1/4 of cheese cubes. Top each with 1/4 of chicken, pressing into cheese. Fold short ends over chicken, overlapping slightly. Fold open ends over about 1/2 inch to form rectangle. Press all edges to seal. Place seam side down on ungreased 15x10x1-inch baking pan or cookie sheet. Cut three 1-inch slashes on top of each roll to form steam vents. Brush with egg; sprinkle with rosemary and Parmesan cheese. Bake at 350 degrees for 21 to 26 minutes or until golden brown. Garnish each sandwich with 2 tomato wedges and 1 green onion. Let stand 5 min. before serving. Serves: 6