Posted by: Schmitty 05-22-99 12:54 AM
Rosemary Chicken and Brie En Croute
1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls
2 tablespoons minced green onions
6 ounces Brie cheese - rind removed, cubed
1 1/2 cups chopped cooked chicken breast
1 egg beaten
1 teaspoon crushed dried rosemary
1 tablespoon grated Parmesan cheese
Optional garnish:
1 medium tomato cut in 8 wedges
4 green onions
Preheat oven to 350 degrees F.
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 over chicken, overlapping slightly. Fold open ends over about 1/2 inch to form rectangle. Press all edges to seal.
Place seam side down on ungreased 15 x 10 x 1 inch baking pan or cookie sheet.
Cut three 1-inch 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.
If desired, garnish each sandwich with 2 tomato wedges and 1 green onion. Let stand 5 minutes before serving.
4 sandwiches