Title: Rosemary Chicken and Brie En Croute
Categories: Chicken
Yield: 4 Servings

8 oz Can Pillsbury
-Refrigerated Crescent
-Dinner Rolls
2 tb Minced green onions
6 oz Brie cheese, rind removed
-cubed
1 1/2 c Chopped cooked chicken
-breast
1 Egg, beaten
1 ts Crushed dried rosemary
1 tb 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 1/4 of minced 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 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.