INGREDIENTS

  • 8 ounces crescent dinner rolls
  • 2 tablespoons finely chopped green onions
  • 6 ounces brie cheese, rine removed, cubed
  • 1 1/2 cups chopped cooked chicken breasts
  • 1 egg , beaten
  • 1 teaspoon crushed dried rosemary leaves
  • 1 tablespoon grated parmesan cheese
  • 1 medium tomato , cut into 8 wedges
  • 4 green onions

DIRECTIONS

  1. Heat oven to 350.
  2. Separate dough into 4 rectangles; firmly press perforations to seal.
  3. Spoon 1/4 of chopped green onions onto center of each rectangle; top with 1/4 of cheese cubes. Top each with 1/4 of chicken, pressing into cheese.
  4. Fold short ends over chicken, overlapping slightly. Fold open ends over about 1/2 inch to form rectangle. Press all edges to seal.
  5. Place seam side down on ungreased 15×10x1-inch baking pan or cookie sheet. Cut 3 1-inch slashes on top of each roll to form steam vents. Brush with egg; sprinkle with rosemary and parmesan cheese.
  6. Bake at 350 for 21-26 minutes or until golden brown.
  7. Garnish each sandwich with 2 tomato wedges and 1 green onion. Let stand 5 minutes before serving.
  8. Tip: For easy clean up, line baking pan with foil.