rosemary chicken & brie en croute
- Categories
- Chicken
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Can Pillsbury Refrigerated Crescent Dinner Rolls |
| 2 tablespoons | Minced green onions |
| 6 ounces | Brie cheese, rind removed cubed |
| 1½ cup | Chopped cooked chicken breast |
| 1 | Egg, beaten |
| 1 teaspoon | Crushed dried rosemary |
| 1 tablespoon | Grated Parmesan cheese |
| 1 medium | Tomato, cut in 8 wedges |
| 4 | Green onions |
GARNISH
Heat oven to 350 degrees. Separate dough into 4 rectangles; firmly press perforations to seal. Spoon ¼ of minced onions onto center of each rectangle; top with ¼ of cheese cubes. Top each with ¼ of chicken, pressing into cheese. Fold short ends oven chicken, overlapping slightly. Fold open ends over about ½" 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.
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