Rosemary chicken and brie en croute
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Can Pillsbury Refrigerated Crescent Dinner Rolls |
| 2 | tablespoons | Minced green onions |
| 6 | ounces | Brie cheese, rind removed cubed |
| 1 | medium | Tomato, cut in 8 wedges |
| 1½ | cup | Chopped cooked chicken breast |
| 1 | Egg, beaten | |
| 1 | teaspoon | Crushed dried rosemary |
| 1 | tablespoon | Grated Parmesan cheese |
| 4 | Green onions | |
Directions
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.