Recipe - Rosemary Chicken And Brie En Croute

8 ounce Can Pillsbury
Refrigerated Crescent
Dinner Rolls
2 tablespoon Minced green onions
6 ounce Brie cheese, rind removed
cubed
1 One half cup Chopped cooked chicken
breast
1 Egg, beaten
1 teaspoon Crushed dried rosemary
1 tablespoon Grated Parmesan cheese

GARNISH
1 md Tomato, cut in 8 wedges
4 Green onions

Heat oven to 350 degrees. Separate dough into 4 rectangles; firmly press
perforations to seal. Spoon One fourth of minced onions onto center of each
rectangle; top with One fourth of cheese cubes. Top each with One fourth of chicken,
pressing into cheese. Fold short ends oven chicken, overlapping slightly.
Fold open ends over about 1/2" 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.